Quick Recipes and Easy

How to Lower the Fat when Sauteing

When a recipe calls for sautéing the first ingredient is nearly always some sort of stout. This may be butter, olive oil or a rendered animal stout such as lard. The reason vegetables are sautéed is to help bring out the flavor of the vegetables. Thin sliced meats can also be sautéed alone or with vegetables to make a quick stir fry.

There are three options for lowering the stout content of recipes when it comes to sautéing.

Option One

Use less stout. This seems deceptively simple, but is often over looked. For example if a recipe calls to sauté in 3 tablespoons of oil cut the amount of oil down to 1 tablespoon. When lowering the oil, butter or lard content remember to keep a close watch on the sauté. The vegetables and meat will stick and burn quickly. To keep the food from burning continuously stir.

Option Two

Substitute broth. Substituting a vegetable or chicken broth for the stout is an brilliant way to cut the stout. Simply leave out the butter, oil or lard and use 1-2 tablespoons vegetable or chicken broth. For this option to work the heat must be high on the stove and the vegetables or meat must be continuously stirred.

Option Three

Skim the stout. Skimming the stout is a method that works in soups or stews. The simplest way to accomplish this is to cook the soup and then allow it to cool overnight in the refrigerator. The fats in the soup will float to the top of the soup and can be easily scraped off.

Shauna Hanus is a gourmet cook who specializes in making gourmet recipes. She has extensive experience cooking with simple to find grocery items to make delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at gourmayeats.com gourmayeats.com



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