Saute’ Technique

Sauteing is a technique that cooks food rapidly in a small amount of fat over high heat. The term saute’ comes from a French world that means “to Jump” and revers to the way foods sizzle and jump in a hot pan.A saute pan has short sides and is wider than it is tall to encourage rapid evaporation of moisture. It is made of metal that responds to heat quickly. When sauteing, be sure to have tongs or a spatula ready to turn food or remove food from the pan.The object of sauteing is to have a seared exterior with proper browning to add color and flavor the food. Compared to frying sauteing will reduce the calorie and fat content of your favorite meals without sacrificing flavor.

Steps for a flawless saute:

  • Season the food and coat with flour if necessary.
  • Preheat your saute pan over medium heat.
  • Add cooking fat to the pan. Choose either vegetable oil, olive oil or a combination of butter and oil.
  • Butter adds flavor, but may cause your food to burn if used alone.
  • As soon as the fat is hot, add the food to the pan. Be careful not to overcrowd the pan or you will start to steam the food and loose some of the flavorful juices.
  • Saute’ food on the first side until browned or golden, then turn the food and continue sauteing to the proper doneness.
  • Remove the food from the pan when done and keep it warm.
  • If making sauce, use the same skilled with the browned bits to enhance the flavor of your sauce.
By Chef Dan keebler

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