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Sautéing
What is Sautéing?
Sautéing is a cooking technique which derives its name from the French verb for jumping. Sauté is a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around. For this technique to be successful, it is very important to get the pan hot before adding the fat in it, whether it be with butter or oil. Sautéing is also used to enhance the flavours in a dish by browning the surface area of food. Ingredients must be stirred regularly with a utensil throughout the sautéing process to ensure all ingredients are evenly exposed to the heat source.
How is Sautéing used?
Sautéing is ideal for preparing thinner, tender pieces of meat or fish, as well as vegetables. This dry-heat cooking method adds a new layer of flavour to a dish, by browning ingredients quickly, and guaranteeing that the texture remains intact. As its name would suggest, ingredients must be in constant motion in the pan so that they ‘jump around’. This ensures that the dish is cooked evenly while the higher temperature forces out moisture. Ingredients should also be uniform in size before going into the pan, and meat must be at room temperature. This helps ensure that ingredients are browned consistently throughout.
Benefits of Sautéing
Sautéing is a relatively quick and easy way to bring out the flavours of a dish. By browning ingredients in a small amount of fat, flavours and colours remain vivid, and is ideal for presentation. Sautéing is also a great way to retain nutrients, without cooking away the freshness of ingredients. And since this method requires minimal fat, it is a healthier alternative to frying. Finally, striking a balance between the right amount of heat and fat is crucial to sautéing, and ensures that food is cooked evenly. Consequently, sautéing requires constant attention and monitoring, constantly stirring ingredients to ensure they don’t burn.
