How To Saute
To sauté food is to cook it all the way through – and relatively quickly – in a hot pan with a little bit of fat, such as butter or oil. It helps when the pieces of food are all about the same size, sitting in a single layer, and not overlapping each other. The goal of sautéing is to cook the food while deepening its color and retaining its moisture and flavor.
Technically, sautéing requires a low, shallow pan with rounded edges, so you can easily move the food around without a spatula. But in a pinch, a frying pan will do just fine. Just make sure to keep the food moving. The difference between sautéing and frying, by the way, pretty much comes down to the amount of fat used (more for frying, less for sautéing), the cooking temperature (a tad hotter for frying than sautéing), and the movement of the food (shimmying for sautéing as opposed to flipping for frying).
Tags: techniques
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