We all develop habits during our lives that aren’t necessarily ideal for us. Having worked as a professional chef for many years, I learned to dredge any animal protein that I was going to saute in flour first, to give it a nice brown color when it’s done. Because really, we eat with our eyes as well as our mouths. My favorite New Orleans chef, Frank Brigtsen, always says….”brown is the color of flavor” and when it comes to cooked food, I couldn’t agree more.
So what’s a gal to do when she goes gluten free? I still want that eye appeal, not random looking burnt contact points.
Well….I came up with this gluten free pan saute and it’s not only appealing to the eye, but to the palate as well. And…you don’t have to be gluten free to enjoy the tremendous flavor it adds to foods.
I have developed a little bit of a blend of powdered/granulated spices that I shake on my protein of choice (well coat) before I toss it into a pan to saute. You can modify it in any way that pleases YOUR palate. Don’t like garlic? Leave it out. You can mix and match or add any spice you want to the list.