Oil is a friend, not a foe!
It may seem like a throwaway bit of advice, but it's crucial for proper browning, and even those who you'd think would know better overlook its necessity. Just this weekend, in fact, as I was throwing a quick lunch together for a friend, I made the mistake of letting a pan of fauxbecome too dry.
* feel free to add more oil to a pan when sautéing if the pan seems dry, no matter how much oil the recipe calls for.A consistent sheen of oil on the bottom of the pan promotes even cooking of your food and prevents sticking. The mechanics behind this are relatively simple: The points of direct contact between the food and the pan are heated through conduction , while the parts of the food in contact with the hot oil are heated via convection .
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