What are the reasons for sauteeing with fat?
I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects heat transfer and chemical changes in food.
Best Answer
When you're sauteing something, you want it to heat up quickly, so you put it in contact with a hot piece of metal. However, the food is not perfectly flat, so there will be a few contact spots and lots of pockets of air in between. This air acts as a very good insulator, so you will end up with a piece of food that is very unevenly heated.
If, on the other hand, you add some fat, this will 'fill in the cracks' and provide a more even heating of the foodstuff. (Fat does not conduct heat as well as metal, but much, much better than air.)
Also - fat tastes good.
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Quick Answer about "What are the reasons for sauteeing with fat?"
Fat makes foods juicy and tender. It adds flavor and texture to what you cook. It also prevents sticking and gives baked goods their flakiness and sauces their silkiness.What is the role of fat in frying?
Frying fats are partially responsible for the unique and characteristic flavor, aroma and texture of fried bakery goods. Different fats confer different flavor and other sensory characteristics and often affect their processing performance.Is cooking in fat healthy?
Saturated fats can be a healthier oil to use when you're cooking at a very high temperature or frying food (something that definitely should be done in moderation), because they are more stable at high heat. This means that they are less likely to break down and smoke.What type of fat is best to cook with?
The chemical structure of saturated fat has each carbon molecule linked or 'saturated' with hydrogen, so when this fat is heated the molecules remain stable. This means they won't become oxidised or rancid with heat. So saturated fats are the best for cooking at temperatures over 180\u2103.What is the effect of cooking fat?
Saturated fats commonly used in cooking include: butter, coconut oil, palm oil, and lard. Although saturated fats can add flavor to your dish, they should be consumed in small amounts, as they can raise blood cholesterol levels, which is associated with an increased risk for heart disease.The Real Reason Why People Stopped Buying Lard
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Answer 2
Lubrication and flavor is your answer. I learned a steam sauté technique working at a French spa restaurant which was just like sautéing in butter, but with stock instead.
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