(Australian Cookery of Today, Illustrated, The Sun News-Pictorial Melbourne)
So far, I have been doing three methods of cooking, steaming (posted 18-1-12), deep frying (posted 22-1-12) and shallow frying (published 7-3-12).
Today is about sautéing.
Sautéing is really only another form of frying, generally used for food that has already been cooked, such as potatoes. They are just tossed in very little fat until delicately brown.
Today I am sautéing, varieties of root vegetables: beetroots, carrots and purple carrots.
Boiled Vegetables are Ready for Sautéing
Sautéed vegetables can be served with, chicken, red meat, grilled fish, and garnished with a green salad. For a vegetarian diet, they are excellent to serve with grilled cheeses, nuts loaf and mushrooms.
This method of cooking is excellent, you can cook the vegetables the day before, refrigerated! Then you continue cooking by sautéing them prior serving.
Sautéing the vegetables
Sautéing the root vegetables with hot oil and butter
until hot and tender
Sautéing is the most uncomplicated cooking technique from the method of cooking. Do that and have fun!
Two methods of cooking to go, they are braising and roasting.
Sharing Today's Reading
Get Your Vitamins
Vitamin D promotes the body's absorption of calcium for healthy bone and teeth. It can be found in fish, milk, and eggs. It is also made in the skin by direct exposure to sunlight. (Bathing or showering soon after sunning destroys the vitamin D.) Other good sources are eggs, fish liver oils, sardines, salmon, and tuna. Vitamin D can be stored by the body; careless use of vitamin pills may cause overdose and illness.
March 19
(Home is Where the Heart Is)
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Susy
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