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Cooking Class: Sauteing

Cooking Class: Sauteing

Cooking Light food editors Ann Taylor Pittman and Tim Cebula teach savvy sautéing.See More: How To Sauté Chicken

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sf_foodphoto / Getty Images

For successful sautéing, a heavy-bottomed skillet or a sauté pan with sloping sides is essential so the heat will be evenly distributed over its surface and the food will cook without scorching. Be sure to use a pan that is just large enough to hold the food in a single layer without crowding. If it is too large, the juices released from the foods will run to the edges and burn, and if it is too small, the food will steam in its juices rather than sauté.

1. Add enough oil or butter (or a combination) to the skillet to lightly coat the bottom. Heat the pan over medium-high heat until hot. It’s important to let the pan get very hot, or the food will absorb too much oil, stick to the bottom, and begin to stew in its own juices.

2. Add the ingredients and cook by tossing or stirring them until lightly browned. Tossing the ingredients in the pan is a technique used by chefs. It is not hard to do and is worth the practice for the home cook. Grasp the handle of the skillet with both hands and move the pan back and forth. Lift up slightly on the backward pull to make the vegetables jump and redistribute themselves.

• Chopped and diced vegetables can be easily tossed or stirred. Sliced vegetables are a little more cumbersome a spatula works well for these.

• Don't crowd the pan. Food releases steam when cooking, and if it's crowded, that steam won't have enough room to escape, staying in the pan and steaming rather than sautéing the food.

Fats such as butter, oil, or bacon fat are used to coat the food and prevent it from sticking to the pan, aid in browning, and add flavor.

• Potatoes need to be partially cooked or blanched before sautéing.

• Vegetables that exude a lot of water, such as zucchini and mushrooms, are best sautéed over very high heat to quickly evaporate the liquid.

• Foods can first be coated in flour or a breading mixture to give them a crisp coating.

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Choose the Right Cookware

It’s extremely easy to cook without oil using nonstick pots and pans, because the food doesn’t stick. If you want to avoid Teflon, then use a good-quality, heavy-bottomed stainless steel pan. Enamel-coated cast iron and ceramic titanium pans are also good options.

Use nonstick or silicone ovenware for easy release when roasting vegetables or baking preparing oil-free desserts. Or you can line your standard bakeware with parchment paper, as nothing sticks to it.

When cooking a dish that requires the final result to be dry, use a flame diffuser (aka flame tamer), which provides even heat without creating burn rings at the edge of the pan as the food cooks down. A diffuser is also useful when you want to cook something on the stove without giving it your full attention, so you can focus on other tasks. It is also useful when your pans are not of good quality or you’re making a dish that requires a low, steady heat.

Seasonal Heritage Recipes

Mom’s One Bowl Applesauce Quick Bread & Tuscan Dipping Oil

The Apple Orchard, Western Massachusetts

Dad tending to a new grove circa 1992

The Orchard

With autumn comes an abundance of apples, the production of apple cider, the canning of sauce, the baking of apple pies, apple crisp and Mom’s One Bowl Applesauce Quick Bread. You don’t need a orchard or homemade apple sauce to make this easy heritage bread, store bought applesauce works beautifully. This recipe boosts pantry staples and can be whipped up at a moment’s notice and is always moist.

Mom’s One Bowl Applesauce Quick Bread

Use one standard loaf pan, greased and lined with parchment paper for easy release

1 cup applesauce, preferably organic

½ cup chopped walnuts (optional)

With an electric mixer cream butter and sugar until light and well blended. Add all remaining ingredients and blend until incorporated. Pour mixture into prepared loaf pan and bake at 350 for about 1 hour. Allow to come to room temperature before slicing. Freezes very well up to six months.

Watch the course trailer

This is just a sample of the classic techniques you'll learn in this course

Mise en place

Learn how to use the important principle of mise en place to improve efficiency and your results in the kitchen

Knife skills & cuts

Learn the range of knife skills a chef must know to start cutting and slicing vegetables like a pro

Vegetables techniques

Learn vegetable cooking techniques like monder, glazing, caramelizing, white cooking and more

Rice cooking 101

Learn how to make the perfect rice every time to accompany your French dishes

Cook legumes and pulses

Learn how to re-hydrate and cook a range of legumes and pulses

Master potato dishes

Discover the techniques to transform the humble potato into a range of classic French side dishes

Learn to make quiches

Discover quiche making techniques to make beautiful quiches every time

Master stocks

Master the basic range of cooking stocks including meat-based, fish and vegetable

Make demi-glace & glace

Once you master the classic stocks you can start exploring more advanced techniques like demi-glace and glace

The mother sauces

Learn to make the 5 classic French mother sauces

Meat cooking techniques

Learn the fundamental techniques to cook meat that gurantee perfect results

How to saute

Learn the classic French cooking technique of sauteing

How to Braise

Master the French cooking technique of braising with beautiful results

How to pot roast

Learn how to roast and pot roast the French way

Ragout making

Learn the secrets to make great brown and white ragouts

Cook the perfect steak

Learn how to cook steaks perfectly to achieve the right level of doneness

Preparing meat for cooking

Discover how you need to prepare different meats for different cooking methods

Instant pan sauces

Understand how you can create delicious pan saucesਏrom different cooking methods

Pork chops sauce Robert

Take the challenge and make this delicious dish of pan-fried pork cutlets served with an instant pan sauce deglazed with white wine and vinegar

Fish filet sauce Dugléré

Take the challenge and create this dish of poached fish filets served with a short sauce made from the cooking stock the fish is cooked in

Hunter&aposs chicken

Take the challenge and cook the crowd pleasing hunter&aposs chicken, a dish of sauté chicken cooked in an Espagnole sauce with tomato, cognac, tarragon and mushrooms

What is a neutral oil?

You’ve probably seen the term “neutral cooking oil” on various recipes in cookbooks and on the Internet. This is a really simple term to describe an oil that is neutral in terms of flavor and aroma. It doesn’t add any additional or residual flavor or smell to a dish.

There are many instances while cooking you may want to use flavorless and odorless cooking oil to not overpower or distract from the flavors of other ingredients in a recipe like when you want to deep fry tempura or bake bread or steam dough like mantou.

Spicy Grilled Pork Tenderloin

Serves four to six 3 to 4 boneless pork tenderloins (3/4 [email protected]) or two large tenderloins (1-1/2 [email protected]) 3 whole cloves garlic, slivered For the paste/rub: 6 cloves, garlic, minced 2 ancho chili, seeded and ribs removed, chopped 2 jalapeno chilies, seeded and ribs removed, chopped [&hellip]

Forks Over Knives Ultimate Cooking Course

This 90-day immersive online cooking course specializes in Forks Over Knives-style, whole-food, plant-based meal creation where you’ll learn not only what to cook, but how exactly to cook it. World-renowned chefs and educators Chad Sarno and Ken Rubin will serve as your lead instructors and introduce you to a whole new level of cooking. Bringing plant-based foods and flavor principles from all around the world, this course will teach you everything from cutting and prepping to using herbs and spices and all of the amazing things you can do without animal products or oils.

Course Highlights

  • Comprehensive 3-month curriculum
  • Foundational plant-based cooking techniques
  • 9 Units, 45 Lessons and over 180 tasks
  • Over 75 instructional lesson videos
  • Over 100 whole food, plant-based recipes
  • Over 90 hours of learning and cooking time
  • Go at your own pace
  • Fun interactive quizzes
  • Instructor-graded activities
  • Classroom forums and support groups
  • Special live Forks Over Knives events
  • Earn credits from the American Culinary Federation Education Foundation

Course Objectives

  • Understand and apply key principles of whole-food plant-based nutrition
  • Outfit the plant-based kitchen with essential tools and equipment
  • Demonstrate knife handling and a variety of knife cuts
  • Demonstrate moist cooking methods, such as steaming and simmering
  • Demonstrate dry cooking methods such as roasting, and sautéing without oil
  • Develop flavor using herbs, spices and other ingredients
  • Understand principles of flavor balancing, building, layering and seasoning
  • Learn how to prepare delicious desserts and baked goods
  • Plan and organize daily meals and apply principles of batch cooking
  • Prepare a wide array of plant-based staple recipes for breakfast, lunch and dinner

Course Description

This 90-day immersive online cooking course specializes in Forks Over Knives-style, whole-food, plant-based meal creation where you’ll learn not only what to cook, but how exactly to cook it. World-renowned chefs and educators Chad Sarno and Ken Rubin will serve as your lead instructors and introduce you to a whole new level of cooking. Bringing plant-based foods and flavor principles from all around the world, this course will teach you everything from cutting and prepping to using herbs and spices and all of the amazing things you can do without animal products or oils.

Best Free Online Cooking Classes

1. The Kitchn’s Cooking School

Best for Learning Basics

If your repertoire is just pasta and frozen meals, then this bootcamp is for you. The Kitchn’s Cooking School is a 20-day, 20-lesson program where students tackle an essential cooking topic each day. Learn all the ways to prepare an egg and how to braise something. You’ll even have homework. (Free to join at The Kitchn)

2. Food Techniques

Best for Mastering Cooking Skills

BBC has a nice selection of cooking videos for people with a variety of skill levels. Don’t know how to cut an onion? What about baking a potato? There’s are classes for that. But there are also classes on advanced techniques, like gutting a fish and making pasta dough. (Free at BBC)

3. Cooking with The New York Times

Best for Practical Recipes

One of America’s most popular newspapers, The New York Times, has an online cooking school with video lessons. You can hop on the sourdough craze, make some mouth-watering ice cream or even learn how to make baby food for your little one. There are so many different techniques and recipes to try. (Free at The New York Times)

4. Dinner Tonight

Best for Student Chefs

If you’re a college student (or you eat like one), this is the course for you. Texas A&M has a variety of classes to teach students to make quick and healthy dinners. It also features some fun Texas recipes, so get ready to ingest a little bit of spice. (Free at Texas A&M)

5. Kitchen Chemistry

Best for Science Fans

Most people associate MIT with building those intense robots that rip each other apart in a ring, but MIT also posts online versions of real classes, including one called Kitchen Chemistry. This course argues that cooking is one of the oldest forms of chemistry out there, so put on your science goggles and learn the science that goes into sautéing and baking. (Free at MIT)

6. Delia Online Cookery School

Best for Classic Cooking

If you want to learn the art of European or American cooking, this Delia Online features a host of cooking technique articles of varying levels of difficulty. The sections are separated by eggs, chicken and other birds, sauces and more. Each lesson has step-by-step instructions with photos. (Free at Delia Online)

7. Better Homes and Gardens How to Cook

Best for Beginners

Learn the basics in the cooking classes at Better Homes and Gardens. This guide breaks everything down, from freezing fresh beans from your garden to figuring our herb substitutes. It has an answer to nearly all of your questions and solutions to most of your problems. (Free at Better Homes and Gardens)