![]() Heat the oil too high before adding the food, and you’ll end up with a burned crust surrounding an undercooked interior. Start with oil (or any other cooking fat) that is too cold, and your fried foods will absorb too much of it and turn out greasy. They do lock in moisture, however, when they are heated high enough, so long as the heat remains constant. ![]() It may seem counterintuitive, but sautéing and frying are considered dry-heat cooking methods, since oil and other fats do not contain any water. Mastering them will bring very satisfying – and speedy – rewards. Aside from getting the timing right, none of these techniques is terribly difficult. The goal is to produce foods that are golden and crisp on the outside and juicy within. You should have everything ready to go and at the right temperature before you begin, so that you can remain focused during the actual cooking time. Take the word “sauté” itself: it means “to jump” in French – an apt description for the way food behaves in the pan. Quickness is key for sautéed and fried dishes. Important, time-tested techniques essential to making delicious meals.
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