Sautéed

Sautéed is a method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture and flavor.

Etymology

The term comes from the French verb sauter, which means "to jump". This is a reference to the way in which food particles are tossed or jumped in the pan during the cooking process.

Technique

Sautéing is performed over a burner on medium-high to high heat in a hot, shallow pan. The process begins by heating the pan and then adding a thin layer of oil or fat. Once the oil is hot, the food is added to the pan. The food is stirred frequently to prevent it from sticking to the pan and to ensure that it cooks evenly.

Types of Food

A variety of foods can be sautéed, including vegetables, meat, and seafood. The food must be dry as any water will lower the temperature of the oil and inhibit the browning process.

Sautéing vs. Other Cooking Methods

Sautéing differs from searing in that the former involves cooking food quickly in oil, while the latter involves browning the surface of meat at high temperature. It also differs from pan frying in that less oil is used in sautéing.

Health Aspects

Sautéing can be a healthy way to cook food as it requires a minimal amount of fat or oil. However, the nutritional value of the final dish can be affected by the type of oil used and the overall fat content of the dish.

See Also

• Frying
• Stir frying
• Deep frying