Saute

Sauteing is a cooking technique that involves cooking food quickly in a small amount of fat over relatively high heat. The term "saute" comes from the French word sauter, which means "to jump". This refers to the way food often reacts when placed into a hot pan, as well as the practice of tossing food in the pan to ensure even cooking.

Technique

Sauteing involves heating a pan to a high temperature and then adding a small amount of fat, such as butter, oil, or clarified butter. The food, typically cut into small pieces, is then placed into the pan. It is important that the pan is not overcrowded, as this can cause the food to steam rather than saute. The food is cooked quickly, often with frequent stirring or tossing to ensure that it browns evenly without burning.

Applications

Sauteing is used for cooking a variety of foods including vegetables, meat, and seafood. It is particularly well-suited for cooking food that cooks quickly and benefits from browning, such as chicken breasts, mushrooms, and onions. Sauteed dishes are often known for their flavorful browned exteriors and tender, moist interiors.

Benefits

The rapid cooking and minimal use of fat make sauteing a relatively healthy cooking method. The high heat allows for the development of complex flavors and textures, while the quick cooking time helps preserve the nutritional content of the food.

Equipment

The key piece of equipment for sauteing is a saute pan. This is typically a wide pan with straight sides and a flat bottom, which allows for even heat distribution and provides space for the food to be tossed. Some pans are specifically designed for sauteing, but a well-made frying pan can also be used effectively.

Variations

While the basic technique of sauteing involves cooking quickly in fat, there are several variations:

• Stir frying: A similar technique used extensively in Asian cuisine, where food is cooked in a small amount of very hot oil while being stirred continuously.
• Sweating: Involves cooking food over lower heat, typically with the goal of softening vegetables without browning them.

See also

• Cooking
• Culinary arts
• List of cooking techniques