#CLARIFY BUTTER IN MICROWAVE FULL#

Heat skillet large enough to hold fish in single layer over high heat (or use two skillets). Just before cooking, place fillets one at a time in flour to coat each side lightly shake off the excess. Sprinkle fillets lightly on each side with salt and pepper. Sole, flounder, snapper, trout and salmon are the best fish for sauteing.Ģ tablespoons each, optional: chopped green onion, chopped fresh herb (such as basil or cilantro) Firm-textured vegetables, such as broccoli, cauliflower, carrots and green beans, are better partly cooked in boiling water for a few minutes first, then sauteed for added flavor. Vegetables: Saute cut-up vegetables such as eggplant, onions, zucchini and bell peppers in fat until crisp-tender.

Remove chops from pan and boil down juices until syrupy. For thicker chops, add liquid to pan (water, broth or wine) cover pan and simmer, turning once until done, about 5 to 10 more minutes. Saute over medium-low heat, turning once, until fairly firm to the touch and juices run only slightly pink, 5 to 7 minutes. Pork or veal chops: Select lean chops between 1/2- and 3/4-inch thick. Saute, turning once, about 4 minutes for medium-rare. Hamburgers: Shape patties about 1/2-inch thick. A few seconds later, when red juice appears on the surface, they will be medium- rare. Saute, turning once, until barely springy to the touch for rare, 4 to 6 minutes. Beef steaks: Select steaks about 3/4 inches thick. Saute until golden on both sides and juices run clear when lightly pierced, 4 to 6 minutes total. Boneless chicken breasts, veal or turkey cutlets: Pound slightly with a meat mallet or the bottom of a heavy skillet until evenly thick. Then cover pan and cook slowly until juices run clear, 20 to 25 minutes. Broiler/fryer chicken, cut up: Saute until nicely browned on all sides, about 5 minutes. This technique, known as deglazing, yields a thin sauce with a maximum of flavor. Boil, stirring frequently, until the sauce is reduced to a thin syrup.

For a fast sauce, add 1/4 to 1/2 cup of liquid (stock, wine, vegetable cooking liquid, etc.) to the pan and boil the liquid while scraping up the browned bits from the bottom of the pan.

You'll save cleanup time and have more flavorful vegetables. After sauteing the meat, you might want to saute a vegetable (such as shredded cabbage or sliced peppers or onions) in the remaining fat. Remove the food from the pan as it is cooked and keep it hot in a warm oven.

#CLARIFY BUTTER IN MICROWAVE FULL#

If you are cooking in batches, allow the pan and fat to return to full heat before adding the next batch. Turn with a wide spatula and saute the second side. Cook the food without moving it until it is nicely browned on the underside. Don't crowd the food in the pan or it will steam rather than saute.

Clarify butter in microwave