Translations:Sautéing/5/en: Difference between revisions

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Message definition (Sautéing)
Certain oils should not be used to sauté due to their low [[smoke point]]. [[Clarified butter]], [[rapeseed oil]] and [[sunflower oil]] are commonly used for sautéing; whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. For example, although [[Butter|regular butter]] would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use.

Certain oils should not be used to sauté due to their low smoke point. Clarified butter, rapeseed oil and sunflower oil are commonly used for sautéing; whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. For example, although regular butter would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use.

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