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Technique

sauté

Also known as: saute, sautee

Cook quickly in a small amount of fat over medium-high to high heat, stirring or tossing frequently. Distinct from frying in that the goal is to cook through and lightly brown, not deep-fry.

How to do it

Have everything ready before the pan goes on the heat, since sautéing moves fast once it starts. Dry the ingredients reasonably well, preheat the pan, then add the fat. Add only as much food as the pan can hold in real contact with the hot surface without crowding it, and let each piece sit against the pan long enough to color before tossing or stirring it. When cooking ingredients with different cooking times together, add them in stages instead of all at once.

Common pitfalls

  • Crowding the pan -- released moisture has nowhere to go and the food steams instead of browning.
  • Stirring constantly -- food needs sustained contact with the pan to actually brown.
  • A pan that's too cool -- ingredients turn greasy and pale instead of browning.
  • A pan that's too hot -- aromatics and delicate ingredients burn before they've cooked through.
  • Using butter alone at very high heat -- its milk solids burn readily.

Why it works

Sautéing relies heavily on conduction -- direct heat transfer from the pan into the food -- and the thin layer of fat improves contact between the pan's surface and the food's irregular one. Strong browning kicks in once the surface has dried out enough and gotten hot enough for Maillard reactions to run quickly, which is why moisture is the real enemy of high-heat browning: a crowded pan traps the moisture the food releases, and that keeps the surface temperature capped until the moisture finally escapes.

Equipment

A proper sauté pan has a broad, flat bottom and fairly straight sides, though an ordinary skillet works fine for most food. Look for a heavy base that resists sudden temperature drops, enough surface area to avoid crowding, a handle that stays controllable while tossing, and good responsiveness to heat changes. Stainless steel is excellent when browning and real fond matter; carbon steel and cast iron handle high heat well; nonstick suits delicate food but generally builds less fond, which matters less if fond isn't the goal.

Appears in 24 recipes