Reducing Oil Dependence in the Restaurant

     One of the best and healthiest ways to cook any food is to sautee it. Sauteeing cooks food quickly, and brings out the natural flavors of food, if it's done properly. There isn't a hint of hyperbole in what I'm about to say. Most restaurants DO NOT sautee properly. They tend to go heavy on the oil.
     The term sautee comes from the French sautier- to jump. We've all seen chefs on TV or in person use this technique. A pan is heated, then NO MORE THAN 2 TABLESPOONS of oil is added to the pan. When the oil begins to shimmer,you swirl the oil to coat the pan, and begin the cooking process. Adding any meats or seafood first, browning on one side, turning, then adding any vegetables, tossing, or "jumping", the dish in the pan. Finally, when the cooking process is almost complete, adding, or building a sauce in the pan.YOU SHOULDN"T HAVE TO DRAIN THE OIL FROM THE PAN BEFORE ADDING OR BUILDING THE SAUCE! If you use the least amount of oil possible, the oil becomes part of the sauce. One exception to this rule is ground beef, or  ground pork/ sausage. It's okay to drain most of the fat from your hamburger when you are making chili.
    If you use too much oil, you might as well be deep frying your food. A pan that is hot enough, with just a bit of oil swirled in it becomes nonstick. With enough heat the pores and imperfections in the metal open. Swirling the oil in the pan fills those pores and imperfections, creating a nonstick surface.
     Also, most vegetable, or blended oils can endure temperatures up to 600 degrees fahrenheit, before they begin to smoke. This is called the "smoke point." Extra virgin olive oil's smoke point is much lower. So, I don't care what Rachel Ray says, DO NOT sautee with extra virgin. It's fine to use for slower cooking, but sauteeing calls for high heat/ low oil. That's all for today, I'm off to hear Anthony Bourdain speak at PPAC tonight.

Love, Peace, and Bacon grease!