Sauteing is essential but can easily fail if one starts with a cold pan. When food is added too early, it steams instead of sears, resulting in a soggy texture. Proper technique involves preheating the pan until oil shimmers before adding ingredients, ensuring they sizzle immediately, which enhances flavor and texture. This simple adjustment can significantly improve the quality of the final dish, transforming the cooking experience and outcome.
When you toss the ingredients willy-nilly into a cold pan, they will come out looking very off. Instead of getting a nice sear right away, your food basically sits there steaming in its own juices.
Wait until the oil starts to shimmer a bit before putting your food in. When you do, the ingredients should start sizzling the instant they hit the pan.
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