Skipping a food means cooking it in a small amount of hot fat, making sure it doesn't stick to the bottom of the pan with quick movements that literally "jump". The term originally comes from the French word "sauter". Skipping a food in a pan allows us to brown it, sauté it and seal the juices inside. This article will teach you how to skip your foods step by step.
Ingrediants
- 1 Potato, or other ingredient of your choice
- 3 tablespoons of oil; you may need more or less, depending on the amount of food and the size of the pan
Steps
Step 1. Cut the ingredients
Create small, practical, bite-sized pieces. Cutting food into small pieces will allow you to manage and eat them more easily, and will ensure faster and more uniform cooking.
Step 2. Heat the pan over medium-low heat for about 1 minute
Step 3. Add the oil
The quantity varies according to the recipe. Heat it for about a minute.
Step 4. Add your ingredients, making sure the pan is large enough to fit easily
Remember: you will need space to move and stir-fry food. You could use a cast iron skillet, but even a simple non-stick skillet will do just fine.
Step 5. Stir or move the pan regularly so that the food does not stick to the metal
Step 6. Check the doneness of the ingredients
It may take about 5 - 7 minutes to skip the firmest vegetables, but it will be useful to test them by trying to break them up with the spatula. If they break easily, they are ready.
Step 7. Drain the oil
Remove the pan from the heat and pour the ingredients onto a paper towel to retain any excess oil.
Alternatively, leave the food in the pan and add the ingredients needed to create a sauce or recipe of your choice
Step 8. Serve
Advice
- Different fats have different smoke points (the temperature at which they start to burn). Seed oils have a fairly high smoke point and can tolerate high temperatures. Extra virgin olive oil and sesame oil, as well as butter, have a low smoke point and can burn faster.
- If you want to add herbs and spices, do so after cooking to prevent them from burning on the vegetables.
- Not all stir-fried ingredients require a lot of oil, but don't use too little or they will stick to the metal.
- Cut all the ingredients you want to sauté into one size, this will ensure even cooking.
- Most vegetables can be stir-fried; Experiment and practice, but remember that softer vegetables normally require shorter cooking, while firmer vegetables require longer cooking. If you want to skip different varieties of vegetables, start with the ones that take the longest, and add the softer ones to the pan only when they are almost cooked.
- Only the most tender cuts of red meat are suitable for sautéing in a pan.
Warnings
- Never try to put out a flame originating from cooking oils by pouring water over it.
- Always be careful when handling hot oil, keep children and animals at the right distance, hold pots while wearing kitchen gloves, do not allow the oil to splash and never lose sight of it.
- Never pour water over hot oil, it will splash in every direction.
- Always point the handle of the pans towards the stove to avoid the risk of accidentally hitting them. This will prevent the little ones from trying to grab them to satisfy their curiosity.
