ST Alpha - "in sauteing, the reason for the oil is not just to keep food from sticking. You coat the food with oil, and it steams inside." (Reading a Post)

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In response to "yes, and yes. -- nm" by loosilu

in sauteing, the reason for the oil is not just to keep food from sticking. You coat the food with oil, and it steams inside.

Posted by loosilu (aka loosilu2) Jul 31 '11, 10:33

you should saute at relatively low temperature. you don't want it to get crispy and brown.

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