Sautéing

#Fast Cooking in an Open Pan

The word sauté comes from the French sauter, meaning "to jump." It refers to the way small or thin pieces of food are stirred, turned, shaken, or tossed in a hot pan as they cook in a small amount of fat.

Unlike pan-frying, which usually involves a larger intact item, sautéing uses smaller pieces that can move freely around the pan. Because the process moves quickly, everything should be prepared before the food enters the pan.

We often see chefs on television tossing food dramatically in the pan, but this technique is usually counterproductive in a home kitchen. Restaurant ranges are much more powerful than most home stoves. Constant stirring, shaking the pan, tossing the food away from the burner, or lifting the pan from the heat can lower the temperature dramatically. Let the food remain in contact with the hot surface long enough to brown, and move it only as much as necessary.

Crowding is the most common mistake. Too much food cools the pan and releases more moisture than it can evaporate, causing the ingredients to steam instead of brown. Cooking in batches is often the correct method.

Sequence also matters. Dense vegetables need more time than tender ones, garlic cooks faster than onion, and fresh herbs are usually added near the end.