Sauteing Vegetable Tips

This section provides you some useful sauteing vegetable tips. By the way, do you know how the term "saute" was created? it comes from the French term "sautér" which means, "to jump". You might often see chefs in commercials or on the cooking shows tossing the pan back and forth over a giant flame sometimes flipping ingredients in the air only to have them land perfectly back in the pan.

Surely, you can be as good as they are with lot-lot practices. Here are some good sauteing vegetable tips that hopefully can be your re-visit references in the future.

Tips #1: Purified butter vs. Regular butter

If you prefer to use butter, you can remove water and milk protein contained in butter so that the butter tolerates high heat better than regular butter.

To purify butter, cut unsalted butter into small pieces and melt slowly over low heat. Do not boil or stir it, otherwise, let the heat separate butter into foamy part on top that you can discard. Ladle out the clear, yellow part into a jar as the purified butter and the last part is the milk solids that remain on the bottom that you can also discard.

Tips #2: Saute in low fat way

This sauteing vegetable tips is good for whom are in fat intake limitation program.

Sauteing vegetable in a small amount of stock instead of butter or oil can be considered as a low fat way in cooking vegetable. Combination between water comes out from the veggies and stock will give your food a "fresh" taste more than if it is sauteed in oil or butter.

Tips #3: Advise for preparation

It is wise to have the vegetables as well as all ingredients in place near to the stove before you start sauteing. Remember that sauteing vegetable requires quick moves over high heat applied to this method.

In fact, it's wise to apply above sauteing vegetable tips in any cooking method when you are in kitchen.

Tips #4: You are sauteing instead of boiling

This sauteing vegetable tips can be applied when you are roasting vegetable, too.

Make sure not to crowd your pan with lot of vegetables since an overcrowded pan will lower the temperature and will draw more water from the veggies so you are start boiling instead of sauteing.

Tips #5: Limit stirring or flipping the veggies

Limit stirring or flipping the vegetables immediately after you pour into the pan. Give them time to brown in place before moving. After the first side has browned, turn it over and brown the other side. Do not turn the food more than once or twice because this will hinder flavor creation.

Tips #6: What about the sauce?

Leave little cooking juices after removing the vegetables and put it back on the heat and add some tablespoons of stock or cream. Stir well until it is hot and pour it over the sauteed vegetables for sauce.

Tips #7: From the harder to the softer

This sauteing vegetable tips helps you to get most out of nutrition saving from your vegetables, don't miss it!

When sauteing more than one kind of vegetables, add the harder ones first. With spoon or spatula, mix them so that all the pieces get coated in oil or butter and cook evenly. However, some harder vegetables, such as carrots, broccoli, beans, and potatoes, work best if they are precooked first.

Boiling or steaming beforehand cuts down on sauteing time and keeps the colors fresher. It also helps to blanch (cook briefly in salted water) certain greens like kale and mustard before sauteing, to remove bitterness.

Tips #8: Water Sauteing

If you are on a diet, this sauteing vegetable tips is helpul idea

Carrots, potatoes, broccoli and other "meaty" vegetables can be water sauteed as a quick and flavorful change to boiling and steaming. Water sauteing first uses steam to soften the vegetable and then direct heat and oil to brown it.

Place a non-stick saute pan over a medium flame. Add a sliced clove of garlic, some red pepper flakes, a few tablespoons of olive oil, and enough water to submerge the garlic. Let the mixture boil until it totally evaporates, and the garlic and pepper begin to saute in the oil. A mild garlic and pepper flavor remains in the oil and coating the pan.

Then, add the vegetables, sliced carrots for instance, and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for a three to five minutes. The steam will make the carrots tender. Remove the lid and turn up the heat to let the water evaporate. The tender carrots will begin to saute in the oil.

Saute until slightly caramelized. The mild garlic and red pepper will enhance the flavor of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations.

Well, after knowing all the tips you may want to start to saute your vegetable, click here to refer for some sauteed vegetable recipes where your can apply these sauteing vegetable tips.

Tips #9: Tossing small pieces when sauteing

Watch that you better apply this sauteing vegetable tips when you are fast enough on cooking!

Small vegetables or vegetable slices and pieces are best to be sauteed by tossing in a wide pan with sloping sides. Tossing is better than stirring because it is gentler and even delicate stirring can crush some vegetables as they cook. Tossing can be intimidating at first, but with a little experience (tossing dried beans is good practice), it becomes second nature and is easier than stirring.

Vegetable pieces that are too large to toss - such as potatoes, long slices of zucchini or eggplant - are sauteed in a single layer until browned, then turned with a pair of tongs or a spatula. Watery vegetables such as sliced tomatoes may also be coated with flour or a breading mixture before sautéing. The coating absorbs the moisture given off by the vegetable as it cooks and helps it brown; it also adds flavor and keeps the vegetable from absorbing fat.

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