Sauteing
To saute is to cook small pieces of food quickly in a little hot fat in a wide pan, tossing or stirring so it browns and cooks evenly.
Why it works
The French word saute means to jump. A hot pan and a thin layer of fat let food brown quickly, while the pieces are small enough to cook through fast. The fat carries heat to the surface and helps flavors spread. Enough space in the pan lets steam escape so food browns instead of steaming.
How to do it
- Cut food into even, bite-sized pieces.
- Heat a wide pan over medium-high heat until hot.
- Add a thin layer of oil or butter.
- Add the food in a single layer and stir or toss now and then.
- Season and remove once browned and just tender.
Common mistakes
- Crowding the pan, which steams the food instead of browning it.
- Adding food to a cold pan, which makes it soak up oil and turn greasy.
- Stirring constantly, which prevents any browning.
Questions
What is the difference between saute and fry?
Sauteing uses a little fat and small pieces over medium-high heat. Frying uses more fat and often larger pieces.
What is the best pan for sauteing?
A wide skillet or saute pan with a wide base gives the most space. Stainless steel and cast iron both work well.
Should I use oil or butter for sauteing?
Use oil for high heat. Butter adds flavor but burns more easily, so mix it with oil or add it at the end.