Comments on: Jump up!

By: Joe Lipinski

Joe Lipinski — Wed, 18 Nov 2009 16:25:25 +0000

I don’t know if it would add moisture because from my understanding, as meat heats up, moisture is forced out of the meat fibers which is why you need to let the meat rest before serving (to reabsorb the moisture that left the meat). So again not an expert, but I don’t think the meat would really absorb the stock/broth during cooking (similar to sunscreen I guess). Sauteing specifically uses fat because it creates a layer of protection between the meat and heat source so that while the inside cooks, the outside doesn’t burn.

There is a great book that I picked up on this kind of stuff and if you’re interested in food science I think you’ll enjoy it – “On Food and Cooking”.

By: Yvonne, My Halal Kitchen

Yvonne, My Halal Kitchen — Tue, 17 Nov 2009 21:34:20 +0000

‘the courage of your conviction’ part on flipping the food in its pan is the one I like best- very Julia Child-ish…

great post– loved it. I think I’ll go saute something, anything now!

By: student

student — Tue, 17 Nov 2009 15:56:38 +0000

We were taught that the definition of sautéing is high heat / low fat. Not low broth, not low stock.

So I doubt my chef would agree with your dad.

And I don’t see any advantage to sautéing with stock, anyway. On one hand, I suppose your dad could be going for low fat, but sautéing already is low fat (and there is fat in stock). And you’re right – it would add moisture where, perhaps, none is wanted.

So, yes, you win (with my apologies to your dad who sounds like he was a lot of fun)!

By: Thomas Andrew

Thomas Andrew — Mon, 16 Nov 2009 16:58:50 +0000

Great tips! I am the same way–I usually finish cooking in the oven.

By: Basia

Basia — Mon, 16 Nov 2009 16:44:19 +0000

Absolutely! I, too, always thought the pan was the be all and end all. Voila! My oven! ::facepalm::

I wonder; my Dad & I had a running argument. He insisted one could sauté using broth or stock (to reduce fat). I insisted that was steaming, at best. He passed away, so I win by default (don’t flinch; he would’ve appreciated the joke!) but really – it’s gotta be a tiny bit of fat, no?

By: Tweets that mention Jump up! | -- Topsy.com

Tweets that mention Jump up! | -- Topsy.com — Mon, 16 Nov 2009 15:34:37 +0000

[...] This post was mentioned on Twitter by foodiePrints, Cooking Student. Cooking Student said: This may be my best cooking tip post/ It is about sautéing and is a must read for anyone that cooks. I'm proud of it: http://bit.ly/4tcnYq [...]

By: Biff da Bear

Biff da Bear — Mon, 16 Nov 2009 14:45:12 +0000

Hey there,

Yes, the tips on sauteeing have been really helpful. Especially the bit about finishing in the oven because Lord knows there were times when I got the outside just perfect only to have raw bits inside. So Thank you for your help!