GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
Before I unleash another neophyte question I'd like to say thanks for the replies and answers I recieved in "Sauteeing Chicken". I went back and remade the dish this evening and it turned out wonderful.
When I sauteed the chicken (and this applies to sauteeing anything) I noticed that the butter/olive oil mixture gradually dissapeared as a result of evaporation/smoking, volatile movement and absorption into the food. Is it normal to replenish the cooking fat after every round in sauteeing?
I mean, in pan frying the oil is so deep I don't see it being a problem. Same with deep frying. But in sauteeing the amount of cooking oil is very small correct?
When I sauteed the chicken (and this applies to sauteeing anything) I noticed that the butter/olive oil mixture gradually dissapeared as a result of evaporation/smoking, volatile movement and absorption into the food. Is it normal to replenish the cooking fat after every round in sauteeing?
I mean, in pan frying the oil is so deep I don't see it being a problem. Same with deep frying. But in sauteeing the amount of cooking oil is very small correct?