Whatever veg you ended up buying, just cut them up into bite-sized, uniform pieces.
Did I mention you want the pieces to be uniform? This is so they’ll cook evenly. If there’s too much of a size differential, the smaller pieces will burn while the larger pieces are still cooking. And we don’t want that because charcoal isn’t delicious.
Remember your “cats claw” – tuck your fingers in to avoid cutting them!
Before we start, notice that this entire Mission has only two steps. That’s right, this second step is the entire rest of the Mission!
Why haven’t I broken it down into more digestible chunks? Well, I can’t. Sautéing happens so fast that it’s really just one single step. Once you set events into motion, you keep moving until the whole thing is done.
So you watch the entire video through, read the tips below, and know what to expect before you start. That way you can successfully execute your sautée in one swell foop. Sounds good? Awesome!
Here are the 5 key things to know about sautéeing:
All ready to sauté? Go for it! Good luck!
* Fat is not inherently unhealthy, and you should not be afraid to use it. Think about it: right now, you’re cooking fresh vegetables with known ingredients you picked out yourself, instead of eating mystery takeout. Give yourself a break.