Martha Stewart's Cooking School Season 2 Episode 8 Sauteing

In the eighth episode of the second season of Martha Stewart's Cooking School, the focus is on the versatile cooking technique of sautéing. Host Martha Stewart explains the basics of sautéing, from preheating the pan to selecting the right oil or fat for the job. She emphasizes the importance of not overcrowding the pan and keeping the ingredients moving to ensure even cooking and browning.

Stewart demonstrates how to sauté a variety of ingredients, including meat, poultry, fish, and vegetables. She shares tips for achieving the perfect sear on meats and the right level of doneness for fish. She also explores the differences between dry sautéing and wet sautéing, and how to use both techniques to your advantage.

Throughout the episode, Stewart emphasizes the importance of building flavor in your dish by using aromatics like garlic, onion, and ginger, and adding herbs and spices at the right time. She also shares some of her favorite ways to finish a sautéed dish, like deglazing the pan with wine or stock to make a flavorful sauce, or adding a touch of cream or butter for richness.

In addition to the cooking demonstrations, viewers get a glimpse into different sautéing techniques from around the world. Stewart shows how to make a classic French dish of chicken sautéed with mushrooms and cream, as well as a spicy Indian dish of sautéed cauliflower with ginger and cumin. She also explores the flavors of the Mediterranean with a recipe for sautéed shrimp with garlic and lemon, and a Greek-inspired dish of sautéed spinach with feta cheese.

As always, Stewart provides plenty of helpful tips and tricks along the way, from how to slice vegetables for even cooking to how to prep meat for sautéing. Viewers will come away from this episode with a deeper appreciation for the art of sautéing and a newfound confidence in using this versatile technique in their own cooking.