Sautéing uses a small amount of fat or oil to cook thinly sliced foods over high heat. Ingredients are sliced thin to make cooking faster and the food is moved around using jerking motions or a utensil to keep the ingredients moving. Successfully done, sautéed foods have been browned a little but still retain their flavour and moisture.
Sauté pans have a wide base with shallow sides. There must be a thin coating of oil, clarified butter, or other fat on the bottom of the pan, too much will have you frying the food instead of sautéing. Your ingredients must be in a single layer to allow steam to escape, or you will be stewing your food.
The use of clarified butter instead of real butter is because real butter has milk solids in them and will burn at a lower temperature. Sautéing is done at high heat, so the butter will be burnt.
Do not confuse Sautéing with pan frying.
These little beauties take a typical apple pie to the next level. Surprise your friends and family with these next time you have the apple pie itch.View Details
This marinade is fantastic, especially with lamb, but you can use it on everything from poultry to pork, fish to beef.View Details
With Luther's Sheep Dip Marinade
These burgers were delicious. The heat from the Luther’s Sheep Dip was balanced nicely by the creamy cheese, the pork sings with the sweetness of the grilled vegetables.View Details
Seasoning And Rub
This seasoning is fantastic. Butter is like bacon, it makes everything better, especially the burgers you put this seasoning in.View Details
With Baked Potato Fries
Poutine is spectacular on it’s own, but adding pulled pork to it makes it stellar. We’re talking amazing here!View Details
With Cheese And Sour Cream
I had chicken thighs and everything to do fajitas… except for tortillas and peppers. Okay, so not everything to make fajitas. Actually I didn’t even have fajita spice…View Details
So Very Delicious
Literally I rubbed it down with a combo of spices and set it on the smoker and let it be for the most part.View Details
This Goes In Everything!
You can use it straight up as a dressing, or throw it into baked/smashed potatoes for that little kick.View Details