Marianne Martinez
Sautéing is a fundamental cooking technique that involves using a small amount of fat to cook ingredients in a shallow pan over high heat. The term comes from the French word sauter, meaning to jump, and refers to the way food is tossed or stirred in the pan to prevent it from sticking. Sautéing is ideal for browning or searing food, especially vegetables, and is a great way to build flavour in your recipes. To sauté, simply heat some oil or butter in a pan, add your ingredients, and stir regularly or shake the pan to ensure even cooking.
| Characteristics | Values |
|---|---|
| Definition | To cook in a small amount of fat over high heat, ensuring the food doesn't stick to the pan |
| Pan | Wide, shallow pan with a large surface area and low sides |
| Pan type | Stainless steel, skillet, frying pan or sauté pan |
| Pan size | Depends on the amount of food, 7-inch for a single serving, 10-inch for double servings, 13-inch for larger meals |
| Oil/Fat | Avocado, olive, canola, vegetable, butter, ghee, or cooking oil |
| Amount of oil | 1-3 teaspoons for a light coating, 1-2 tablespoons to cover ingredients |
| Temperature | Medium to medium-high heat |
| Food | Meat, poultry, vegetables, thin, tender ingredients |
| Food preparation | Chopped into uniform, bite-sized pieces |
| Cooking time | 5-7 minutes for vegetables, until tender but crunchy. Meat doneness determined by a thermometer |
| Technique | Stirring, shaking, tossing, flipping |
| Additional tips | Do not cover the pan, do not add liquid, taste the food to check if it's cooked |
| Sauce | Optional, can be made from fond (browned bits in the pan) |
| Multitasking | Not recommended |
| Dredging | Coating food in flour or breadcrumbs before sautéing |
| Deglazing | Adding liquid to lift the browned pieces stuck to the pan |
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What You'll Learn
Use the right equipment
Sautéing is a fundamental cooking technique that involves using a small amount of fat in a hot pan to cook thin, tender ingredients by giving them a good sear on the outside. It is derived from the French word "sauter", meaning "to jump".
To sauté, you will need a sauté pan, also known as a skillet or frying pan, and something to stir with. Sauté pans come in various sizes, from 7-inch pans for single servings to 13-inch pans for larger meals. The best type of sauté pan is made of stainless steel, which distributes heat evenly and is easy to clean. A non-stick pan is not ideal for sautéing as it will not brown or sear the food effectively.
A standard frying pan can also be used for sautéing, but a skillet is preferable if you want to achieve a good browning. The high sides of a saucepan will trap moisture, making it more challenging for the food to brown evenly.
When sautéing, it is essential to heat the pan before adding the ingredients. Add 2-3 teaspoons of cooking oil or olive oil to the pan, or use a non-stick cooking spray. Heat the pan over medium to medium-high heat until hot. For a good sear, you can also heat the pan with a small amount of butter or a combination of butter and oil, but be careful as butter burns more quickly at higher temperatures.
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Prepare your ingredients
Preparing your ingredients is the first step to a successful sauté. The key to sautéing is to cook your ingredients quickly over high heat, so you'll want to cut your ingredients into manageable, bite-sized pieces. This will make them easier to handle and ensure they cook evenly. Uniform pieces will also help your ingredients cook at a similar rate, so you don't end up with some pieces overcooked and others undercooked.
For vegetables, a good rule of thumb is to cut them into slightly larger pieces than you would expect to eat. This will give them a nice texture after cooking and prevent them from becoming mushy. Firm veggies, like carrots or broccoli, typically take around 5-7 minutes to sauté, so you'll want to keep an eye on them to avoid overcooking. Aim for a slight crispness or al dente texture, as they will continue to cook a little even after being removed from the heat.
When preparing meat for sautéing, it's best to use tender cuts. For beef, lamb, pork, and veal, opt for steaks, chops, or cutlets. Chicken breasts, tenders, and thighs also work well. If you're using chicken, consider dredging it in flour or breadcrumbs before cooking to create an even coating that will brown beautifully.
Before you begin cooking, gather all your ingredients and seasonings. Sautéing is a quick process, and you'll want to be able to add ingredients to the pan without having to stop and chop or measure mid-way through. Remember, the key to a successful sauté is even cooking and building flavour, so take the time to prepare your ingredients thoroughly.
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Heat your pan
To sauté, you need to heat a wide, shallow pan over medium to medium-high heat. The pan should be hot before you add your ingredients.
The type of pan you use is important. A sauté pan, skillet, or standard frying pan will all work. The key is to use a wide, shallow pan with a large surface area and a shallow depth. This will encourage browning and prevent steaming.
You can use a nonstick pan, but it won't brown your food as effectively as a stainless steel pan. If you use a nonstick pan, you can spray the unheated pan with nonstick cooking spray. If you use a stainless steel pan, you should lightly coat the pan with 2-3 teaspoons of oil, such as cooking oil or olive oil.
Heat the pan on the stovetop until the oil is shimmering. This should take 3-5 minutes. If you're using butter, watch it carefully as it burns more quickly than oil. You can also combine butter with oil, which allows you to cook at a higher heat.
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Cook your ingredients
Sautéing is a fundamental cooking technique that involves cooking ingredients in a small amount of fat over high heat in a shallow pan. It is ideal for browning or searing food, especially vegetables.
To cook your ingredients using the sauté technique, start by chopping them into uniform pieces so they cook evenly. Heat butter, ghee, or oil in the pan before adding the ingredients. You can use a variety of fats, including avocado, olive, canola, or grape seed oil, or a combination of butter and oil. The amount of fat used will depend on the desired level of browning and the type of ingredient being cooked. For floured meats, use more fat to achieve a better sear, while for non-floured meats, a small amount of oil is sufficient.
Next, add your ingredients to the pan and stir regularly to prevent sticking. Make sure your pan is big enough to easily accommodate all the ingredients and allow for movement. Start with the ingredients that take the longest to cook, staggering the addition of other ingredients accordingly.
For vegetables, cook until they are crisp-tender, which means they should be just tender but still somewhat crunchy. Most vegetables should be cooked al dente, or slightly undercooked, as they will continue to cook even off the heat. For meats, use a meat thermometer to determine doneness, and let the meat stand for a few minutes after cooking to retain moisture.
Finally, taste your food to determine if it is cooked to your preference. Remember that cooking times in recipes are only guidelines, and factors such as your pan, burner, ingredient size, and expertise will affect the cooking time.
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Make a pan sauce
Making a pan sauce is a great way to elevate a dish, and it's easier than you might think. Here's a step-by-step guide to making a delicious pan sauce:
First, choose the right pan. It's best to use a stainless steel or cast-iron skillet, as you want the food to stick a little to create those tasty browned bits, or fond, that will form the base of your sauce. Avoid non-stick pans. If you've just cooked a piece of meat, keep the pan—you can use the drippings and browned bits to build flavor.
Next, add aromatics to the pan. This could be shallots, garlic, or a small onion, sautéed in a little oil or butter. You can also add spices like mustard seeds or peppercorns at this stage. Cook until softened and golden.
Now it's time to deglaze the pan. Add your liquid of choice—this could be wine, stock, broth, or even water—and use a spatula to scrape up all the browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half. If using wine, you may want to cook it off before adding stock or broth.
Add your herbs and any other flavorings. This could include thyme, rosemary, lemon zest, or a splash of vinegar for acidity. Simmer the sauce for a few minutes to allow the flavors to meld.
Finally, it's time to thicken and emulsify the sauce. Whisk in a knob of butter, reducing the heat to low. If you want a thicker sauce, you can also whisk in a little flour or cornstarch. Season with salt and pepper to taste, and perhaps a squeeze of lemon juice.
And that's it! You've made a delicious pan sauce to drizzle over your meat or vegetables.
Feel free to experiment with different liquids, herbs, and flavorings to create your own unique pan sauce. Bon appétit!
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Frequently asked questions
Sautéing means cooking in a small amount of fat over high heat, making sure that the food doesn't stick to the pan by making it jump in and out of the heat. The term comes from the French word "sauter", meaning "to jump".
You will need a pan—a skillet or a frying pan will do—and something to stir with. For the fat, you can use butter, ghee, or oil.
Most vegetables should be cooked al dente, which means just undercooked. Most recipes will give you cooking times, but you should only use these as rough guidelines. Taste your food to determine whether it's done.
