2 posts total
Sauté is not a pan but a method. The right temperature, the right oil, the right portion load unlocks Maillard and fond. Its difference from Turkish kavurma, mistakes, and corrections.
Three different recipes in the same pan. As the amount of oil, the presence of liquid, and the heat level change, how do sauté, kavurma, and buğulama split? A practical guide with Turkish cuisine examples.