How do you saute bacon?

Answer 1

The best way I've found is at high tempertures in a good saute pan. Use a little garlic butter and cook the shrimp quickly. Add a splash of white wine after the butter has melted, but be carefull not to overcook it or you will end up with tough rubbery shrimp.

Answer 2

The most important thing is to have a very hot pan, a small amount of fat (oil is preferred as it burns at higher temperatures). Put the chicken in small batches as not to cool down the pan, and brown the pieces on every side, then put aside. Once all the chicken is sauteed, put all of it back in the pan or in a pot and finish the cooking, covered, with the remaining ingredients, if there are any, or with a small quantity of liquid to obtain an even temperature inside the cooking recipient.

Answer 3

Saute is a French word meaning "to jump". Food is sauteed by placing it in a skillet over medium high to high heat along with a small amount of fat (oil, lard, butter, etc.). The food is then stirred rapidly and acquires a browned layer, which is carmelization. You know you are sauteeing rather than sweating when you hear the tell-tale sizzle when the food hits the pan. No sizzle? Turn up the heat!

Answer 4

Sauteing food can be achieved by using a saute pan or wok and moving it in a circular direction around the heating source. Let the pan sit on the heating source for a few seconds and then repeat the circular motion. This motion constantly moves the ingredients around creating an even heat dissipation.

Answer 5

Saute means to shallow fry, so add a little lard or oil to a frying pan, and fry your bacon over a heat source.