A Good Saute

Sauteing is one of the easiest and quickest ways to prepare dinner.It's a versatile way of cooking both meats and veggies for an afterwork dinner or even a Saturday or Sunday supper.All you need is a skillet along with oil or butter to create a tasty dish done in minutes. sauté come from the French word meaning to leap.This has to do with the way the food is cooked, being tossed in a pan.You can use your every day skillet or buy a saute pan. The only difference is that a skillet has sloped sides while the sauté pan has straighter one will work.Use butter or olive oil in small amounts.Another option is Land o'Lakes Saute Express butter squares.The are little butter bricks,marbled with spices, lemon and herbs. It saves you the time of adding flavorings.Cooking time should be about until the meat or veggies are done. There really is no set time frame.Some take longer than others,For example mushrooms take a minute to cook up while something denser ,such as Savoy cabbage takes up to five minutes or more.Reduce the flame until everything cooks up and then serve.You can deglaze what left over as a sauce. What makes for the best sauté?Chicken, beef or any kind kind of fish.You can lightly dredge the chicken and fish. doing this make for a more tender texture. Afterwards add lemon and a tiny splash of white wine for a variation of Meuniere sauce?Sauteed beef is another option.The best bet here cut wise is tenderloin pieces.They're all the same size and cook up quickly.It can also be sautéed.The best ones are Savoy cabbage, mushrooms and green beans.Frozen vegetables can also be sauteed.Microwave or steam them first so they're not so icy when you put teem in the skillet.Garlic can also be sautéed and you can use it as a pizza topping or to liven up a tomato sauceSauteed veggies are wonderful on rice or any type of pasta. Sautes are great time savers along with sealing in the flavor. They make for an excellent meal without any fuss or muss.They let a home chef create a fancy meal in just minutes.