Comments on: How To Sautee http://freeculinaryschool.com/how-to-sautee/ Culinary School For The Rest Of Us Fri, 12 Mar 2010 21:42:01 -0800 http://wordpress.org/?v=2.9.1 hourly 1 By: Greg Alario http://freeculinaryschool.com/how-to-sautee/comment-page-1/#comment-1699 Greg Alario Wed, 03 Feb 2010 02:12:06 +0000 http://freeculinaryschool.com/?p=81#comment-1699 First, allow me to commend you on a great site. Back in the 80's when at the CCA I had a great chef from Lyon France who would lambaste anyone actually lifting their saute pan off the burner as you loose too much heat. You can perform the technique barely lifting the back edge of the pan and sliding it back and forth across the burner grate with a quick saute motion, using the natural curve of the pan to do much of te work. If you are working on an home stove, the limited BTU's make this technique a must to maintain heat and not end up boiling your ingredients. First, allow me to commend you on a great site. Back in the 80’s when at the CCA I had a great chef from Lyon France who would lambaste anyone actually lifting their saute pan off the burner as you loose too much heat. You can perform the technique barely lifting the back edge of the pan and sliding it back and forth across the burner grate with a quick saute motion, using the natural curve of the pan to do much of te work. If you are working on an home stove, the limited BTU’s make this technique a must to maintain heat and not end up boiling your ingredients.

]]> By: Jacob Burton http://freeculinaryschool.com/how-to-sautee/comment-page-1/#comment-1580 Jacob Burton Tue, 22 Dec 2009 20:33:03 +0000 http://freeculinaryschool.com/?p=81#comment-1580 @ Dave, The entire explanation of this post is based upon the the reference point of 90 degrees being your hand straight up by your shoulder, with your elbow as the fulcrum point held tight next to your side. Maybe I should just shoot a video on this since its definitely more of a visual. @ Dave,

The entire explanation of this post is based upon the the reference point of 90 degrees being your hand straight up by your shoulder, with your elbow as the fulcrum point held tight next to your side. Maybe I should just shoot a video on this since its definitely more of a visual.

]]> By: dave http://freeculinaryschool.com/how-to-sautee/comment-page-1/#comment-1562 dave Fri, 11 Dec 2009 10:45:11 +0000 http://freeculinaryschool.com/?p=81#comment-1562 I think you mean dip down to a -5 degree angle and up to a 5 degree angle, 45 degrees sounds like you would get burnt! I think you mean dip down to a -5 degree angle and up to a 5 degree angle, 45 degrees sounds like you would get burnt!

]]> By: Kent http://freeculinaryschool.com/how-to-sautee/comment-page-1/#comment-99 Kent Sat, 02 Aug 2008 19:05:04 +0000 http://freeculinaryschool.com/?p=81#comment-99 Funny how the FCS logo was designed for this post lol Funny how the FCS logo was designed for this post lol

]]>