Hello All,
I've been trying mightily to sautee foods (chicken breasts in this case) without burning the oil, but without much success. For example, I closely followed the technique I've seen described several times about heating the pan on high heat, and then putting in the oil. I wait until a flick of water from my fingers boils away immediately, then I add the oil.
But every time, as soon as I put in the oil, it smokes a huge amount. So clearly the temperature is too high, but the recipes for true sauteeing seem to always say set the temperature on high heat.
I'm using high quality stainless steel cookware with tri-ply aluminum core.
So what am I missing here, and how can I correct it?
Thank you very much.
Steve
I've been trying mightily to sautee foods (chicken breasts in this case) without burning the oil, but without much success. For example, I closely followed the technique I've seen described several times about heating the pan on high heat, and then putting in the oil. I wait until a flick of water from my fingers boils away immediately, then I add the oil.
But every time, as soon as I put in the oil, it smokes a huge amount. So clearly the temperature is too high, but the recipes for true sauteeing seem to always say set the temperature on high heat.
I'm using high quality stainless steel cookware with tri-ply aluminum core.
So what am I missing here, and how can I correct it?
Thank you very much.
Steve