Stir-Fry + Sauté
Fast, High Heat Cooking
When time is short this is the cooking method to use. It’s not just about Asian flavors either! We will learn the importance of high heat and the right pan to make lighting quick dinners.
The word sauté (pronounced “saw-TAY”) refers to a form of dry-heat cooking that uses a very hot pan and a small amount of fat in order to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food’s surface as it cooks and develops complex flavors and aromas. These two cooking techniques are very similar but not exact.