Hi, I have a question about Saute. What is the
difference between sauting on the stove for say
3 minutes pre-side verses cooking 1 minute per-side
and then putting the pan in the oven high heat for 4 minutes for
a piece of steak or chicken for example. Does one do
something different then the other?

I'm new at this. I've tried both and not seen much
of a difference. The only thing I've seen is the sauted
version has more crusty bits and the other has a clean
broiled look.

Thanks,
John

John wrote:

> Hi, I have a question about Saute. What is the
> difference between sauting on the stove for say
> 3 minutes pre-side verses cooking 1 minute per-side
> and then putting the pan in the oven high heat for 4 minutes for
> a piece of steak or chicken for example. Does one do
> something different then the other?
>
> I'm new at this. I've tried both and not seen much
> of a difference. The only thing I've seen is the sauted
> version has more crusty bits and the other has a clean
> broiled look.

Seems that you answered the question.

Pastorio

John wrote:

> Hi, I have a question about Saute. What is the
> difference between sauting on the stove for say
> 3 minutes pre-side verses cooking 1 minute per-side
> and then putting the pan in the oven high heat for 4 minutes for
> a piece of steak or chicken for example. Does one do
> something different then the other?
>
> I'm new at this. I've tried both and not seen much
> of a difference. The only thing I've seen is the sauted
> version has more crusty bits and the other has a clean
> broiled look.

Seems that you answered the question.

Pastorio

(John) wrote in
m:

> Hi, I have a question about Saute. What is the
> difference between sauting on the stove for say
> 3 minutes pre-side verses cooking 1 minute per-side
> and then putting the pan in the oven high heat for 4 minutes for
> a piece of steak or chicken for example. Does one do
> something different then the other?
>
> I'm new at this. I've tried both and not seen much
> of a difference. The only thing I've seen is the sauted
> version has more crusty bits and the other has a clean
> broiled look.
>
> Thanks,
> John
>

First off when you saute the heat is right there; where the burner is 1/8
of an inch or less away. When baking the heat is where the burner is; at
least 1/2 a foot away or so. Now if your broiling that something else.

Second off the crusty bits is where a great deal of flavour is generated.
The crusty bits is what your sauces are made from.

Define what you mean by High Heat...And what also kind of oven.
Conventional N. American Ovens have warm and cold spots which will effect
cooking times and tastes.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

(John) wrote in
m:

> Hi, I have a question about Saute. What is the
> difference between sauting on the stove for say
> 3 minutes pre-side verses cooking 1 minute per-side
> and then putting the pan in the oven high heat for 4 minutes for
> a piece of steak or chicken for example. Does one do
> something different then the other?
>
> I'm new at this. I've tried both and not seen much
> of a difference. The only thing I've seen is the sauted
> version has more crusty bits and the other has a clean
> broiled look.
>
> Thanks,
> John
>

First off when you saute the heat is right there; where the burner is 1/8
of an inch or less away. When baking the heat is where the burner is; at
least 1/2 a foot away or so. Now if your broiling that something else.

Second off the crusty bits is where a great deal of flavour is generated.
The crusty bits is what your sauces are made from.

Define what you mean by High Heat...And what also kind of oven.
Conventional N. American Ovens have warm and cold spots which will effect
cooking times and tastes.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus > wrote in message >.. .
> (John) wrote in
> m:
>
> > Hi, I have a question about Saute. What is the
> > difference between sauting on the stove for say
> > 3 minutes pre-side verses cooking 1 minute per-side
> > and then putting the pan in the oven high heat for 4 minutes for
> > a piece of steak or chicken for example. Does one do
> > something different then the other?
> >
> > I'm new at this. I've tried both and not seen much
> > of a difference. The only thing I've seen is the sauted
> > version has more crusty bits and the other has a clean
> > broiled look.
> >
> > Thanks,
> > John
> >
>
> First off when you saute the heat is right there; where the burner is 1/8
> of an inch or less away. When baking the heat is where the burner is; at
> least 1/2 a foot away or so. Now if your broiling that something else.
>
> Second off the crusty bits is where a great deal of flavour is generated.
> The crusty bits is what your sauces are made from.
>
> Define what you mean by High Heat...And what also kind of oven.
> Conventional N. American Ovens have warm and cold spots which will effect
> cooking times and tastes.


Thanks, I got the answer for my question yesterday from another source.

Regards,
John

hahabogus > wrote in message >.. .
> (John) wrote in
> m:
>
> > Hi, I have a question about Saute. What is the
> > difference between sauting on the stove for say
> > 3 minutes pre-side verses cooking 1 minute per-side
> > and then putting the pan in the oven high heat for 4 minutes for
> > a piece of steak or chicken for example. Does one do
> > something different then the other?
> >
> > I'm new at this. I've tried both and not seen much
> > of a difference. The only thing I've seen is the sauted
> > version has more crusty bits and the other has a clean
> > broiled look.
> >
> > Thanks,
> > John
> >
>
> First off when you saute the heat is right there; where the burner is 1/8
> of an inch or less away. When baking the heat is where the burner is; at
> least 1/2 a foot away or so. Now if your broiling that something else.
>
> Second off the crusty bits is where a great deal of flavour is generated.
> The crusty bits is what your sauces are made from.
>
> Define what you mean by High Heat...And what also kind of oven.
> Conventional N. American Ovens have warm and cold spots which will effect
> cooking times and tastes.


Thanks, I got the answer for my question yesterday from another source.

Regards,
John

The oven provides even equal heat all around cooking the meat evenly.
Bob
"John" > wrote in message
m...
> Hi, I have a question about Saute. What is the
> difference between sauting on the stove for say
> 3 minutes pre-side verses cooking 1 minute per-side
> and then putting the pan in the oven high heat for 4 minutes for
> a piece of steak or chicken for example. Does one do
> something different then the other?
>
> I'm new at this. I've tried both and not seen much
> of a difference. The only thing I've seen is the sauted
> version has more crusty bits and the other has a clean
> broiled look.
>
> Thanks,
> John
>

The oven provides even equal heat all around cooking the meat evenly.
Bob
"John" > wrote in message
m...
> Hi, I have a question about Saute. What is the
> difference between sauting on the stove for say
> 3 minutes pre-side verses cooking 1 minute per-side
> and then putting the pan in the oven high heat for 4 minutes for
> a piece of steak or chicken for example. Does one do
> something different then the other?
>
> I'm new at this. I've tried both and not seen much
> of a difference. The only thing I've seen is the sauted
> version has more crusty bits and the other has a clean
> broiled look.
>
> Thanks,
> John
>