Cooking and other culinary stuff

[manasecret]

Tips for Sautéing - Oil Choice

The term sautéing comes from the French and means essentially 'jumping', as in, when you first put the food in, you should see the oil "jumping" out of the pan. You make the oil very hot, and the food you're cooking should be cut thin/small so that it cooks quickly.

The oil is supposed to get very hot before throwing the food in. That is where oil choice becomes important. You need an oil that will withstand high temperatures without burning. You've all smelled that burnt oil smell. Not good. Here are some good and bad oils that I know of for sautéing.

Good
Pure Olive Oil
Bad
Virgin/Extra Virgin Olive Oil

Despite popular belief, virgin olive oils are not good for sautéing since they do not withstand high heats well. Pure olive oil, on the other hand, can, and it's cheaper. Virgin olive oils are meant for tasting, with bread and such.

Good
Grape Oil. Expensive, but withstands high temperatures as well (not any better than olive oil, though).

Know any others?