Sautéing: Sautéing is browning food first on one side and then on the other in a small quantity of fat or oil. When sautéing, which is a type of frying, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. When cooking, the fat should not come up the sides of the food being cooked, the food basically cooking on a thin layer of fat. Foods that are to be sautéed are usually sliced thin or cut into small pieces, and they are turned frequently during the process of cooking. Sauté is French for “jumping”, used to describe the action of the food in the pan as it is tossed around to prevent burning.
Stir-Frying: Stir-frying involves frying food quickly over very high heat in an oiled pan. While stir-frying, you generally stir continually. A special slope-sided pan called a wok is designed for stir-frying. Here are some tips:
- Make sure all ingredients are prepared before you begin stir-frying.
- Heat the wok on medium-high or high heat at least one minute before adding oil. Do not pre-heat the wok if it has non-stick coating, as the heat can damage the coating.
- Drizzle the oil down the sides of the wok to maximize oil coverage as well as to heat the oil more quickly.
- Cook meat on high heat in order to keep it juicy. Remove the meat before stir-frying the vegetables. Add the meat back into the mix once the vegetables are almost cooked.
Content Courtesy: Wikipedia