Home Cooking

Proper Sautee Technique

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Proper Sautee Technique

brickscoli | Oct 1, 2007 05:36 PM

First off let me start by saying that my studio apartment has no exaust vent over the stove. I keep the kitchen window open. However I do a lot of intense sauteeing and pan frying of vegetables, meats and fish. My problem is that after 3 minutes the oil in the pan starts to burn and you get a burnt oil smell and taste. I'm even using canola oil here which has a high smoke point. I even heat the pan up first and add the oil last minute. How can you fast fry, sautee, or sear over high heat without decomposing the oil after 3 mins?

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