— Nancy Johnson-Cramer

When saute and, uh, the no oil method is called out here, but, uh, whether you're using oil or not, okay? This is gonna be a, a concern. So the, the, the traditional classical saute method or the no oil method, okay? We get steaming of product when the pan is overheated, all right? And so, regardless of the pan size, if too much product is added to the pan, then we run the risk of overheating, okay? So pan size, uh, uh, is irrelevant. Uh, instead, um, choose whatever pan size is gonna be appropriate for you, okay? Based upon your burner size, your, you know, your burner BTUs, you know, just whatever is gonna be best for you. If you're cooking for one or cooking for four, um, for example, you know, all those things should be considered. Um, and then, uh, you know, we want to heat the pan adequately, uh, and then add oil, or don't add oil depending on what path you're taking. And then add the appropriate amount of food to the pan to avoid steaming the steaming results. Um, because, uh, when a lot of, uh, relatively cool food is added to the hot pan, uh, the temperature of the pan drops, uh, and, you know, rather than, um, you know, the maintaining that sizzling high heat, uh, environment, um, we, we start to, uh, promote steaming, okay? Which is a lower temperature, uh, sort of, uh, um, uh, uh, process that's gonna be, uh, initiated. Okay? So, uh, food quantity is gonna be most important, all right? Um, and in that case, uh, if you have a lot of food to be cooked, you'll need to cook the food in batches. And so be prepared to have a, a bowl or some sort of a pan off to the side, or you can, uh, remove the contents from your cooking pan, uh, to, to be held while you then move in the next batch of raw product two be cooked.