Culinary School Week #8…Sauteing & Pan-Frying »
By fitcoach on Mar 4, 2010 in Meats, Poultry, Side Dishes, Vegeatbles | 4 Comments
Sautéing is a dry heat cooking method in which heat is conducted by a small amount of fat. This type of cooking firm’s meat without breaking down connective tissue. Sautéing is not recommended for tougher cuts of meat or high in connective tissue. Sautéing is best suited for boneless, naturally tender, and single serving size, [...]
Facebook
Twitter
Youtube