Basics

Sautéing is a dry heat cooking method. To sauté means to cook food in a pan on the stove with medium high to high heat in a little bit of fat. Sautéing is used to get golden brown color on your food as well as soften it. Sauté in French literally translates to “jumped up.” In […]

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The smoke point is the temperature at which oil or fat will burn and, you guessed it, smoke!  Why do I need to know smoke point? Because different oils have different smoke points, each type of oil lends themselves better to different cooking methods. Knowing the smoke point of the fat you want to use will […]

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