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185:, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Since there is no "jumping or hopping" involved in this technique, as the root word "sote" would imply, using sauté for large cuts of protein that are turned once while cooking is an inappropriate use of the term.
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In a sauté, all the ingredients are heated at once and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil or by repeatedly jerking the pan itself. A
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are commonly used for sautéing; whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. For example, although
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Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of
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would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use.
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typically have flared or rounded sides, sauté pans typically have straight vertical sides. This keeps the ingredients from escaping as the pan is jerked or stirred.
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Harinageswara Rao
Katragadda et al. (2010), "Emissions of volatile aldehydes from heated cooking oils", Food Chemistry 1 May 2010, Vol.120(1):59–65,
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while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by
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530:"Saute Pans – Choosing and Buying the Right Saute Pan"
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in that searing only browns the surface of the food.
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468:. The Reluctant Gourmet. 18 January 2013.
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532:. The Reluctant Gourmet. 4 June 2012.
452:"How to Sauté (Pan Fry) and Stir-Fry"
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466:"The Secret To Great Saute"
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979:Barbecuing
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378:References
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727:Toasting
691:Barbecue
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571:Sautéing
314:See also
251:Sautéing
238:skillets
42:sauteing
38:Sautéing
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1101:Juicing
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893:Basting
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759:Boiling
686:Smoking
660:Searing
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422:23 July
416:"Saute"
356:Saucier
230:stewing
219:Methods
190:searing
168:browned
139:French:
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999:Flambé
908:Frying
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31:Leeks
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