Guidelines for Sauteing and Stir-frying
Guidelines for Sauteing and Stir-frying
Meat preference: Tender meat
Add oil just enough to cover the surface of the pan.
Choose appropriately sized pan, large pans can be too hot and may scorch items.
Fabricate meat into small evenly-cut pieces.
You may dredge meat in flour if white meat (fish or chicken) but you have to adjust the temperature otherwise the flour will burn.
Adjust the temperature so the inside cooks. Heat should be high enough to cook the item without it letting out its juices.
Avoid stirring when cooking, instead, toss the food intermittently. Doing so allows even distribution of seasonings and flavorings and promotes even cooking.
Large items should be turned using tongs or a kitchen fork, do not splash hot fat.
Doneness determined by one, touch, or two, timing.