You’ll often see terms in recipes that describe how some ingredients should be prepared or cooked. It never hurts to brush up on the fundamentals, so I thought it would be a good idea to explore some of these techniques and help keep skills sharp! This week, we’re looking at what it means to sauté.
To Sauté: Food is cooked quickly, in a little bit of fat, over fairly high heat with frequent shakes or stirs in a sauté or frying pan.
The trick to sautéing is paying attention to the heat and keeping the food moving. Your goal is to prevent the outside of what you’re sautéing from overcooking (which is why you’re stirring) before the inside is done.
Did you know that “sauté” means “jump,” in french?
Check out my advice on how to keep garlic from burning when sautéing garlic and onions! And if your food looks like it’s browning too quickly, try deglazing the pan.