Today rounds out Everyday Chef's look at sautè. We've had a great time exploring this versatile cooking technique, and have just a couple additional tips that we came across along the way. 1. Uniformity: It's a great idea to make sure your veggies or meats are cut into similarly sided pieces. 1/2 inch cubes are a great size for eating and chopping. This will ensure that your dish cooks evenly.
2. Beware the splatter: Perhaps the reason we avoided preheating the pan and the fats for so long was that when finally the veggies or meats are added: splatter! Use caution (and don't peer into the pan from just inches away) when adding your uniformly chopped veggies or meats to the glistening oil or frothing butter.
3. Crisp is it: When sautèed vegetables are done, they're not entirely soft; they will have a little crunch, or crispness to them. This is what was meant by "crisp-tender" in yesterday's zucchini recipes. Crisp-tender veggies will slide onto your fork, but still crunch a little in your mouth. Crisp-tender veggies also have greater nutritional content, so it's a win for your taste buds and for your health.
Since sautèing is such an indispensable technique, we'll continue to include sautè recipes from time to time. Please post your experiences or questions so we can keep the conversation going!
Looking ahead: Everyday Chef is going to detail the where, why, and how of freeing Vermont's sweet abundance. Check back tomorrow and Friday for a look at getting berries in the freezer.