{"id":5054,"date":"2010-04-27T18:51:47","date_gmt":"2010-04-27T22:51:47","guid":{"rendered":"https:\/\/webcookingclasses.com\/?p=5054"},"modified":"2017-02-09T18:44:25","modified_gmt":"2017-02-09T18:44:25","slug":"easy-cooking-ideas-a-recipe-book-will-never-tell-you","status":"publish","type":"post","link":"https:\/\/webcookingclasses.com\/easy-cooking-ideas-a-recipe-book-will-never-tell-you\/","title":{"rendered":"Easy Cooking Ideas a Recipe Book Will Never Tell You"},"content":{"rendered":"<p><strong>If you\u2019re looking for easy cooking ideas, stop searching in recipe books!<\/strong> Instead, look at your cooking basics. One of the best basic cooking methods to employ for quick dishes is stove-top saut\u00e9. Saut\u00e9 is a direct source, conductive cooking method that uses intense heat to cook and brown products quickly and easily. It\u2019s the best way to get dinner done quickly, regardless of the ingredients you choose.<\/p>\n<div align=\"center\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/v\/Ck351j_X-XA\" width=\"640\" height=\"480\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p><strong>The most important part of the saut\u00e9 method is getting the pan hot first<\/strong>. This is one of the biggest mistakes home cooks make that gets in the way of easy cooking. Putting your protein product into the pan and then heating the pan and the product together actually makes cooking more difficult. If you don\u2019t hear a distinct \u201csizzle\u201d when you add something to the pan, it\u2019s not hot enough. The first thing your protein product will do is release moisture and if you are heating the product at the same time as the pan, you will end up with a dried finished product.<\/p>\n<p><strong>After you\u2019re sure your pan is ready, you\u2019ll need a small amount of fat to transfer the heat<\/strong> from the bottom of the pan to the item you\u2019re cooking. This is one of the cooking basics you can\u2019t ignore. Keep in mind that the use of fat in saut\u00e9 is meant only to help with heat transfer. This is different from pan frying, where you fill the pan with oil in a moist, convective fashion. So, use only a small amount of fat for saut\u00e9.<\/p>\n<p><strong>Once your item is cooked under the direct heat of the stove top,<\/strong> then you can add any type aromatics that you would like, such as onion, garlic, or ginger. Quickly cook them in the leftover pan-drippings or \u201cfond\u201d to combine the flavors.<\/p>\n<p><strong>Now comes the fun of saut\u00e9 method and the best of all easy cooking ideas,<\/strong> how to make a quick pan sauce. Any type of cold liquid will quickly drop the temperature of the pan and lift the fond from the bottom, allowing you to combine flavors and leave a flavorful liquid that you can thicken or reduce for a sauce.<\/p>\n<p><strong>Quick dishes and easy cooking ideas always come from cooking basics.<\/strong> Once you have an understanding of these basic methods, you can use them over and over again to create dinner ideas from the ingredients you have on hand.<\/p>\n<p>\u201cBurn Your Recipes\u201d and Cook Like a Chef at Home with my <a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\">cooking DVDs<\/a>!<\/p>\n<p><a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full\" title=\"3DVDe-set\" src=\"https:\/\/webcookingclasses.com\/wp-content\/uploads\/2009\/12\/DVD-3D-set.jpg\" alt=\"\" width=\"175\" height=\"200\" \/><\/a><br \/>\nThe Complete <a href=\"https:\/\/webcookingclasses.com\/cooking-dvd\">cooking DVD<\/a> collection for cooking without recipes.<\/p>","protected":false},"excerpt":{"rendered":"<p>One of the best basic cooking methods to employ for quick dishes is stove-top saut\u00e9.   Saute is a direct source cooking method that uses intense heat to cook and brown products for quick dishes.<\/p>\n","protected":false},"author":23,"featured_media":24012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[36,40,47],"tags":[119,162,312],"yst_prominent_words":[],"acf":[],"_links":{"self":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/5054"}],"collection":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/comments?post=5054"}],"version-history":[{"count":0,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/posts\/5054\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media\/24012"}],"wp:attachment":[{"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/media?parent=5054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/categories?post=5054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/tags?post=5054"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/webcookingclasses.com\/wp-json\/wp\/v2\/yst_prominent_words?post=5054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}