Two Spoonfuls: Sauté Away
It’s that time again – another Two Spoonfuls post!
This time we’re sautéing along with Alton in
Chapter 4 of I’m Just Here For The Food.
Alton’s tips for a perfect sauté:
1. Prepare all foods: cut, chop, etc…
(Chopped carrots and zucchini.)
2. Add cooking oil after the pan is hot.
3. Add aromatics (onion, celery, ginger, etc..) and toss for 30 seconds.
(Minced fresh ginger.)
4. Add firm vegetables or meats and toss until half cooked.
Then add high moisture ingredients like tomatoes, etc..
(Zucchini, salt and pepper.)
5. Add final flavors: ie citrus juice or vinegar.
6. Toss with salt and pepper.
7. Top with grated cheese, nuts, bread crumbs, herbs, etc…
(Toasted sesame seeds.)
(Done and delicious!)
Alton’s sauté recipes can be done with a handy non-stick pan, and I was very tempted to do just that. The reason? Lets just say that over the years I’ve made several attempts to try this technique using a real, authentic metal sauté pan. It’s so disappointing to prep a beautiful piece of food and gently placed it into a pan, only to have half of it stick there and fall apart. And lets not even talk about the amount of elbow grease it takes to scrub that pan clean after the food and pan have fused into one entity.
But this time I decided to be brave, dust off my metal sauté pan and give it a go.
And, following Alton’s steps…. look!
When I was finished, that sauté pan was clean as a whistle.
Here are some fun sauté recipes that you could try:
Alton Brown’s Glazed Carrots,
Emeril’s Quick Vegetable Sauté,
Alton’s Fungal Sauté (Yum!).
Now, how ’bout we see what’s been
happening over in Ginny’s kitchen?
Jenn : )