How to Sauté
Sautéing is high-heat cooking with a small amount of fat. Food is kept moving in the pan to develop browning and flavor without burning. It is one of the most frequently used techniques in cooking.
Step-by-step
- 1
Heat a wide, heavy-bottomed pan over medium-high to high heat for 1-2 minutes.
- 2
Add a thin film of oil or fat (2 tsp to 1 tbsp) — just enough to coat the pan.
- 3
When the oil shimmers or a drop of water sizzles immediately, the pan is ready.
- 4
Add your food in a single layer, not overcrowded. Overcrowding steams instead of sears.
- 5
Keep food moving with a spatula or by tossing the pan.
- 6
Cook until the food has the desired color and is cooked through.
- 7
Season at the end or build a quick sauce in the same pan.
Tips
- •
Dry your ingredients before adding to the pan. Moisture creates steam and prevents browning.
- •
Don't overcrowd. If needed, cook in batches — the result will be dramatically better.
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Aromatics like onion and garlic are usually sautéed first to build flavor before adding other ingredients.
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For proteins, let them sit undisturbed for 2-3 minutes before stirring — this allows a crust to form.