From the Calphalon Kitchen: Sauteing

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From the Calphalon Kitchen: Sauteing
Article By: Calphalon Team
Originally Published: 1/29/2013

Sautéing is an easy-to-learn stovetop cooking method that can produce spectacularly flavorful results. The premise is simple: cook over high heat, use a small amount of oil or butter, and keep the food moving around the pan. It’s ideal for naturally tender foods, including vegetables, chicken, beef, shellfish and potatoes.

Cooking at high heat will quickly evaporate moisture from foods, and this allows the natural proteins and sugars to caramelize. This brown, savory crust adds concentrated flavor to your favorite foods. Take a look at how easy the process is.

Sautéed Vegetables

Step 1: Assemble your ingredients. Cut vegetables into smaller-size pieces that can be easily stirred or tossed.

 

Step 2: Choose the right piece of cookware. We recommend using a pan with a large, flat bottom that has enough space to hold vegetables and leave room for stirring. The Calphalon AccuCore Stainless Steel 3 qt. Sauté Pan or the Calphalon Unison 3 qt. Sauté Pan with Sear Nonstick are both great choices.

Step 3: Add a small amount of oil or butter to the pan, and preheat on medium-high. If you’re using whole butter, make sure you’re not using high heat, as it will burn.

Step 4: Add vegetables in a single layer to the preheated pan. This allows each piece to have full contact with the heated surface.

 

Step 5: Using a spoon or spatula, continually stir and turn vegetables. if you desire additional browning, allow vegetables to cook without turning for a few minutes on each side. Do not put the cover on the pan – this will steam, rather than sauté, foods.

 

Step 6: After vegetables have cooked, transfer to a serving platter and season to taste. Enjoy this healthy, fresh and easy side dish with dinner tonight.

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