Sautéing involves cooking food quickly over high heat with a small amount of fat, resulting in a flavorful dish. A sauté pan is recommended, and food should be dry and not piled high in the pan. The process creates a crispy crust and enhances flavors. The word comes from the French “to leap.” Use a fat with a high smoke level and toss the food to expose all sides to the heat. Glaze the skillet with liquid for a sauce.
Sautéing is a cooking process that involves cooking food very quickly over high heat with a small amount of fat. It is suitable for a range of foods, including vegetables, meats and seafood, and results in a flavoursome dish that can be topped with a range of sauces. Most cooks use a saute pan, as this type of pan is specifically designed to meet the demands of this cooking technique. Any type of wide, shallow skillet will work well for sautéing, if you don’t have a skillet ready to hand.
When a food is sauteed properly, it will develop a crispy, flavorful crust and cook all the way through. This differentiates the process from searing, which simply creates a brown crust on the food without cooking the inside. The flavors of sauteed foods tend to be enhanced through a browning reaction created in the pan. This is why a low, hot pan is important, so the meat doesn’t steam or cook in its own juices. Also, the food should be dry when cooked, as the liquids will cause the meat to start to stew rather than saute, and this is not desired. Also, food shouldn’t be piled high in a pan, or it won’t brown well.
The word comes from the French sauter, “to leap,” a reference to the fact that food appears to leap into the pan from the heat and the tossing necessary for successful sautéing. To sauté foods, start by preheating a pan over medium heat before adding oil or shortening and turning the heat to medium-high. As a general rule, you want a fat with a high smoke level, so the fat doesn’t burn. If you want the rich flavor of butter, for example, combine it with olive oil for sautéing. When the shortening is hot, slide the sauteed food back into the pan.
If you’re sauteing a large cut of meat, it’s best to leave the meat alone, turning it periodically as it browns. If you’re cooking an assortment of items, such as chopped shrimp or vegetables, use a spatula to toss these items, making sure all sides are exposed to the heat of the pan. Some cooks actually physically manipulate the pan to toss foods as they stir-fry, and while it looks flashy, it takes skill and can cause sudden changes in temperature that can affect the flavor of the food.
Once the sauté is finished, the food can be plated and served. It’s a great idea to glaze the hot skillet with broth, wine, or other liquid to lift the caramelized bits left over from the cooking process. The resulting liquid can be used to make a gravy or sauce for food.
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