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Old 07-24-2011, 12:29 PM   #11
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As a side note, sauté is from the French verb sauter, meaning to jump.
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Old 07-24-2011, 12:33 PM   #12
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I'm darned if I know then lol!
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Old 07-24-2011, 12:35 PM   #13
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Quote:
Originally Posted by pacanis View Post
I thought sweating was crowding the food to the point it steamed.
I dislike getting crowded to the point I am steamed.....it makes me sweat.
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Old 07-24-2011, 12:39 PM   #14
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Quote:
Originally Posted by pacanis View Post
I thought sweating was crowding the food to the point it steamed.

In fact, that's what happens when you cook veggies in fat over a lower heat (sweat). Not hot enough to brown but hot enough to make the food give up moisture, which results in some steaming.

If you try to sauté or sear foods and you crowd the food in the pan, then you will get more steaming than browning because, regardless of the burner setting, too much food causes the pan temp to drop and sweat or steam rather than sauté.
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Old 07-24-2011, 01:51 PM   #15
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I'm always guilty of crowding the pan (usually a CI DO), when I brown stew meat. I just leave it in longer so the temp comes back up.
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Old 07-24-2011, 01:53 PM   #16
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Quote:
Originally Posted by pacanis View Post
I'm always guilty of crowding the pan (usually a CI DO), when I brown stew meat. I just leave it in longer so the temp comes back up.

By then you've driven off some of the meat's moisture.
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Old 07-24-2011, 02:28 PM   #17
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By then you've driven off some of the meat's moisture.
Hmmm, now we're getting into that whole, does searing meat hold in moisture thing
I imagine in stew it might not make as noticeable of a difference, but I understand what you are saying. A quick sear is always best.
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Old 07-24-2011, 02:35 PM   #18
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Hmmm, now we're getting into that whole, does searing meat hold in moisture thing ...

I'm sure by now everyone realizes searing doesn't seal in the juices.
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Old 07-24-2011, 02:53 PM   #19
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An interesting article on the subject of searing:

Searing - Separate the myth from the facts
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