Sauté

Sauté is a method of cooking that involves cooking food quickly in a small amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump". This refers to the way food is tossed in the pan, causing it to jump.

Technique

In sautéing, ingredients are usually cut into pieces or thinly sliced to ensure even cooking. The food is placed in a sauté pan or skillet with a small amount of oil or butter. The pan is preheated to a high temperature before adding the food, which helps to sear the surface and lock in flavors. The food is then stirred or tossed frequently to ensure even cooking and to prevent burning.

Equipment

The primary equipment used for sautéing includes:

• Sauté pan: A wide, shallow pan with straight sides.
• Skillet: A pan with sloped sides, also known as a frying pan.
• Spatula or tongs: Used for turning and stirring the food.

Common Ingredients

Sautéing is a versatile technique that can be used for a variety of ingredients, including:

• Vegetables
• Meat
• Seafood
• Poultry

Advantages

Sautéing has several advantages:

• Quick cooking time
• Enhanced flavor through caramelization
• Retention of nutrients due to short cooking duration

Related Cooking Methods

• Stir frying: Similar to sautéing but typically uses a wok and higher heat.
• Pan frying: Uses more oil and lower heat compared to sautéing.
• Braising: Combines sautéing with slow cooking in liquid.

See Also

• Frying
• Cooking techniques
• Culinary arts

Related Pages

• Sauté pan
• Skillet
• Stir frying
• Pan frying
• Braising