Mistakes not to be made with sautéed-proiezionidiborsa.it
To make ragù, risotto or a simple soup, it is important to know how to make the sauté well. With these simple rules we will never go wrong.
In this festive period, dishes rich in fat, fried foods, etc. are the order of the day. What many don’t know is that, in any case, there are some precautions to follow when cooking elaborate things. Especially when we talk about fried. For this reason we see today some advices.
Sautéed is the basis for every dish-proiezionidiborsa.it
How to make the sauté
Let’s start from the base and then understand how to make the sautéed. The ingredients we need are:
- 1 carrot;
- 1 white onion;
- 1 celery;
- 50 ml of white wine or water;
- qb of EVO oil.
Basically we have to cut all these ingredients and put them in a pan with oil. First you have to put the oil, let it heat up and then add the rest. Let’s brown and then dilute with a little water or oil. Then we go to add the food that we have to cook. Whether it’s meat, fish or even a simple vegetable.
For a good result these would be the mistakes not to be made when we cook
Once we understand how to make the sauté, let’s go to also understand the mistakes not to be made. Sautéed is the basis of many dishes in the kitchen. Especially for making sauces it is essential, but also for risottos and soups.
Cut the ingredients well
Whereas the sauté is made from chopped vegetables, we must learn to cut them. They shouldn’t be done neither too thick nor thin. If they are cut too thin, they risk losing or melting during cooking. Instead they will have to remain clearly visible, but not too big. The greatness it also depends on the dish we are going to make. In fact, if for example we make a risotto, the mince must be larger than the grains. If we talk about ragù instead, they will have to be similar to minced meat. So it will also be necessary to have an eye and to inform oneself well.
Finely chop each ingredient-proiezionidiborsa.it
It must not freeze
Once we prepare the sauté mince, we go with the idea of preparing more and freeze it. Absolutely, this it is a step that must not be done. It could lead not only to an unpleasant taste, but also to an unsuccessful result of the dish. This is because ice may form around the vegetables. Not to do that is important dab them well with a dry cloth.
Don’t burn the sauté
Some, once they put the vegetables in the pan, forget to turn them. This oversight obviously causes the onion, celery and carrot to burn. Burning the sauté is something not to do, because it completely ruins the flavor. It will be necessary to sauté one medium temperature and not very high. In addition, it will be necessary to turn from time to time with a wooden spoon. Let’s remember that vegetables must dry and not burn. Therefore, for a good result these would be the mistakes to be absolutely avoided if we want a sautéed sauce that perfumes our dish and makes it unique. Let’s remember these little tips and try to follow them, so we’ll make our guests lick their moustache.
