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How to Lower the Fat when Sauteing

Posted on February 8, 2021 by Chase Demko

Whenever a recipe demands sautéing the first ingredient is nearly always some kind of fat. This can be butter, essential olive oil or a rendered animal fats such as lard. The reason why vegetables are sautéed is to help draw out the taste of the vegetables. Thin chopped up meats may also be sautéed by itself or with vegetables to produce a quick mix fry.

A couple of three options for lowering the fat content of recipes as it pertains to sautéing.

  • Use less fat. This seems deceptively simple, but is often overlooked. For instance if a recipe calls to sauté in 3 tablespoons of essential oil slice the amount of essential oil right down to 1 tablespoon. When lowering the essential oil, butter or lard content be sure you keep an in depth watch on the sauté. The vegetables and meats will stay and burn quickly. To keep carefully the food from burning up constantly stir.
  • Replacement broth. Substituting a veggie or poultry broth for the fats is a great way to slice the fats. Simply omit the butter, essential oil or lard and use 1-2 tablespoons veggie or poultry broth. Because of this option to work heat must be on top of the range and the vegetables or meats must be consistently stirred.
  • Skim the fat. Skimming the fats is a way that works in soups or stews. The easiest way to do this is to prepare the soup and then let it cool overnight in the refrigerator. The extra fat in the soup will float to the very best of the soup and can be easily scraped off.