Ella Walter
Sautéing is a French cooking method that involves using a small amount of oil in a hot pan to cook thin, tender ingredients by giving them a good sear on the outside. The best option for sautéing is a real sauté pan, which has a large surface area, straight sides, and a helper handle. The straight sides of a sauté pan allow you to fit a higher volume of liquid, prevent spillage when stirring, and provide more space for cooking. Sauté pans are extremely versatile and can be used for a variety of dishes, including searing meat, browning chicken thighs, and cooking vegetables.
| Characteristics | Values |
|---|---|
| Definition | Sauté is derived from the French word "to jump" and means to cook thin, tender ingredients in a small amount of oil in a hot pan, giving them a good sear on the outside. |
| Pans | Pans used for sautéing should be sturdy and heavy, with straight, vertical sides to prevent spillage and provide a larger usable surface area. |
| Pan Materials | Pans come in a variety of materials, including aluminum, stainless steel, and enameled cast iron. |
| Pan Size | A 12-inch sauté pan provides a larger cooking surface than a skillet of the same diameter due to its straight sides. |
| Heat | Sautéing is done over moderate to medium-high heat. |
| Ingredients | Sautéing is suitable for vegetables, meat, poultry, and fish. Ingredients should be cut into uniform pieces to ensure even cooking. |
| Oil | A small amount of oil is used to coat the pan and toss or stir the ingredients. |
| Cooking Time | Sautéing is a quick cooking method. Vegetables may take a few minutes to 15 minutes, depending on their hardness. |
| Techniques | Techniques include stirring with a spatula or wooden spoon, shaking the pan, and flipping ingredients with tongs. |
| Lid | Sauté pans often come with lids to lock in heat and moisture, which is useful for braising and simmering. |
| Uses | Sauté pans are versatile and can be used for searing, browning, shallow frying, deglazing, making pan sauces, and one-pan meals. |
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What You'll Learn
How to sauté vegetables
Sautéing vegetables is a quick and easy way to cook a variety of vegetables with delicious results. Here is a step-by-step guide on how to sauté vegetables:
Choose your vegetables
Select the vegetables you want to sauté. Good options include onions, bell peppers, broccoli, carrots, asparagus, zucchini, mushrooms, and many more. You can use a single type of vegetable or a combination of different vegetables.
Prepare the vegetables
Wash the vegetables and cut them into uniform pieces. This ensures that they cook evenly. Some vegetables, like mushrooms, may require a specific preparation method, so be sure to prepare them accordingly.
Heat the pan
Use a sauté pan or a non-stick skillet for best results. Sauté pans have deeper, straight sides, which help keep food from spilling out. Heat the pan over medium-high heat. Add a fair amount of oil to the pan—enough to prevent sticking and promote browning. You can use olive oil, avocado oil, coconut oil, or any other cooking oil of your choice.
Add the vegetables
Carefully add the vegetables to the pan. Start with harder vegetables like carrots and asparagus, as they take longer to cook. Then, add softer vegetables like zucchini and bell peppers. Make sure to not overcrowd the pan, as this can cause the vegetables to steam instead of brown. It's better to use multiple pans or cook in batches if you're cooking a large quantity of vegetables.
Sauté the vegetables
Stir the vegetables occasionally with a spatula or wooden spoon to ensure even cooking. You can also shake the pan gently back and forth. Sauté until the vegetables are crisp-tender, which means they should be tender but still slightly crunchy. For a good sear and browning, use high heat and avoid stirring too often.
Season and serve
Once the vegetables are cooked to your desired doneness, season them with salt, pepper, and your choice of herbs and spices. A squeeze of lemon juice and a sprinkle of Parmesan cheese can also enhance the flavour. Taste and adjust the seasoning as needed. Serve the sautéed vegetables as a side dish or enjoy them as part of your main course.
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Sautéing meat
Sautéing is derived from the French word "sauter", which means "to jump". In cooking, it involves using a small amount of oil or fat in a hot pan to cook thin, tender ingredients by giving them a good sear on the outside. The technique is particularly suitable for meat, as it builds flavour in two ways: the sear on the food and the fond, or browned bits left in the bottom of the pan, which can be used as the base for a sauce.
When sautéing meat, it is important to choose the right pan. While a frying pan can be used, a true sauté pan is preferable as its higher sides help keep food from spilling out. Choose a sturdy, heavy pan made from a material such as stainless steel, that will cook evenly. The pan should be large enough that the meat fits in a single layer without overcrowding.
Before cooking, the meat should be prepared by cutting it against the grain to shorten the muscle fibres, making it easier to chew. Thin cuts of meat are best for sautéing, such as steaks, chops, and cutlets. Suitable examples include sirloin or top-round beef, chicken tenders, skinless and boneless chicken breast or thigh, pork tenderloin medallions, and turkey cutlets.
To cook, heat the pan with a thin layer of oil. For extra flavour, butter can also be added; this is ready to use when it starts to turn brown. Add the meat and cook for 3-4 minutes on each side until golden brown, then remove from the pan and set aside. Reduce the heat to medium and add aromatics such as onions, cooking until fragrant. Add stock or other flavouring liquids, along with herbs, and scrape the fond into the liquid. Boil until reduced by half, then remove from the heat and whisk in dairy, such as cream or butter, and season to taste.
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Choosing the right pan
Size
The size of the pan depends on what you plan to cook and how many people you serve. Smaller pans are perfect for individual portions or small-batch cooking, like frying a single chicken breast or sautéing vegetables for one or two people. Medium pans are the most common size, ideal for family meals and cooking larger portions. Larger pans, such as a six-quart sauté pan, are suitable for cooking for larger groups or preparing bigger batches. They can accommodate larger cuts of meat or more ingredients but take longer to heat up and retain heat for longer.
Material
The material of the pan significantly impacts its performance and durability. Stainless steel pans are durable and non-reactive, perfect for deglazing and making pan sauces. They are also easy to maintain as they resist rust and stains. Stainless steel pans often have an aluminium or copper core to improve heat distribution. Non-stick options, such as ceramic-coated pans, are ideal for delicate foods like eggs or fish and for achieving a crispy texture without sticking. Cast iron pans excel at retaining heat, making them suitable for browning or frying.
Handle and Lid
Handles and lids are crucial considerations. Rounded handles with grooves for the thumb and upward, ergonomic angles can provide a comfortable and secure grip. Longer handles can help balance the weight of the pan, making it easier to move from the stove to the oven. If you plan to use the pan in the oven, ensure the handle is oven-safe; wooden handles should be avoided for this reason. A tight-fitting lid is essential for locking in heat and moisture, especially when braising or steaming.
Cooking Style
Consider your cooking style and the types of dishes you prepare most often. If you need a pan for quick weeknight meals, choose one that heats up rapidly. For slow-cooked dishes, select a heavy-duty pan that retains heat well. If you frequently cook saucy dishes, the straight sides of a sauté pan prevent spills and splatters. For browning and frying, a pan with a wide cooking surface area is ideal for even cooking and proper browning.
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Using oil and butter
Sauteing is derived from the French word "sauter", which means "to jump". It involves cooking thin, tender ingredients in a small amount of oil in a hot pan, giving them a good sear on the outside. The technique is used for both meat and vegetables.
When using oil and butter for sauteing, start by heating the oil in your stainless steel pan. The oil should be shimmering, which should take about 3-5 minutes. Add a small amount of butter to the oil and let it melt. You'll know the pan is ready when the butter just starts to brown.
Next, add your ingredients. For best results, ensure that your ingredients are sliced, chopped, or diced uniformly and placed in a single layer across the pan. This will ensure even cooking and prevent steaming. You can add vegetables, meat, or a combination of both. For meat, use thin, tender cuts that are lightly floured. For vegetables, wash and pat them dry before cutting them into uniform pieces.
Once your ingredients are in the pan, toss or stir them to coat evenly with the oil and butter mixture. Use a spatula or wooden spoon to stir, or use the pan's long handle to shake it in a back-and-forth motion. Make sure the ingredients are cooked evenly without scorching.
For meat, cook for 3-4 minutes on each side until golden brown, then remove from the pan and set aside. For vegetables, cook until they are crisp-tender, which means they should be just tender but still slightly crunchy. This usually takes a few minutes for soft vegetables and up to 15 minutes for harder ones.
After sauteing your ingredients, you can build more flavour by using the browned bits left in the pan (called the "fond"). Reduce the heat to medium and add aromatics like herbs and spices. Cook until fragrant, then add stock or other flavourful liquids. Increase the heat and scrape up the fond, adding any juices from the resting meat. Boil until the liquid is reduced by half. Finally, remove from the heat, whisk in a little butter or dairy, season, and serve.
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The difference between sautéing and frying
Sautéing and frying are two different cooking methods. Frying is a blanket term that covers several cooking methods, including sautéing, deep frying, shallow frying, oven frying, and stir frying.
Sautéing is a highly specific method that involves cooking thin, tender ingredients in a small amount of oil in a hot pan, giving them a good sear on the outside. It is usually done over high heat with just enough oil to lubricate the pan and prevent the ingredients from sticking. Sautéing is perfect for tender cuts of meat, poultry, and fish, which are suited to cooking quickly over direct high heat. Sauté pans have deeper, straight sides, and often come with lids, as some foods benefit from finishing the cooking process covered.
Frying, on the other hand, is typically done at a lower temperature than sautéing. It involves cooking or immersing ingredients in hot fat or oil, usually over medium heat to prevent the oil from burning. Shallow frying, for example, involves filling a heavy-bottomed pan with oil, heating it up, and then adding the food, which should be half-covered by the oil. The food is cooked on both sides and then dried on paper towels to remove excess moisture. Frying pans have tapered sides, making them ideal for quick cooking methods like stir-frying, as you can easily keep the ingredients moving.
While sautéing and frying may seem similar, they are distinct cooking methods that differ primarily in the heat level and amount of oil used.
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Frequently asked questions
A sauté pan is a large surface area pan with straight sides and a helper handle. It is a cross between a frying pan and a saucepan.
Sauté pans are great for one-pan meals as they have a large surface area and straight sides, which also make them ideal for reducing sauces. They are also oven-safe and can be used for shallow frying.
Wash and pat dry your vegetables, then cut them into uniform pieces. Warm a tablespoon of oil over medium to medium-high heat and add the vegetables, tossing or stirring to coat them in oil. Use the handle to shake the pan and ensure even browning.
For meat, you will want to use a thin to medium cut, around 1/2 inch to 1 inch thick. Heat oil and butter in the pan, then add the meat and cook for 3-4 minutes on each side until golden brown. Remove the meat from the pan and reduce the heat to medium. Add aromatics and cook for 30 seconds to 1 minute. Add stock and/or other flavouring liquids and increase the heat. Scrape the browned bits into the liquid and add juices from the meat. Boil until reduced by half, then remove from the heat and whisk in dairy.
