G Gorgious New member Nov 10, 2009 #1 1.What occurs when a fat has reached its smoke point? Will it affect the flavour of the product being sautéed? 2.Sautéing is ideal for blanched or precooked vegetables and for tender small cuts of vegetables that cook quickly.
1.What occurs when a fat has reached its smoke point? Will it affect the flavour of the product being sautéed? 2.Sautéing is ideal for blanched or precooked vegetables and for tender small cuts of vegetables that cook quickly.
