Sautéing
Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking.Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides.For example, although regular butter 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.A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from stewing and promotes the development of fond.The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking.
Sautee Nacoochee, GeorgiaFrenchsurface areabrowneddeglazingpan fryingsearingsmoke pointClarified butterrapeseed oilsunflower oilregular butterstewingskilletsSautéed mushroomsportobelloFlambéingSaucierStir fryingSweating (cooking)Tempering (spices)CookingList of cooking techniquesDry roastingHot salt fryingBakingRoasting (modern)SmokingBarbecueCharbroilerGrilling (charbroiling)Roasting (traditional)RotisserieToastingBlanchingDecoctionParboilingShockingReductionCoddlingCreamingInfusionPoachingSimmeringSlow cookingSmotheringSteepingBain-marie (Double boiling)Sous-videDouble steamingSteamingBastingBlackeningBrowningFryingDeep fryingShallow fryingGentle fryingSweatingCarryover cookingBarbecuingBraisingCaramelizationFlambéFricasseeIndirect grilling/Plank cookingAir fryingMicrowavingPressure cookingPressure fryingSlow cookerThermal cookingBriningBurying in groundCuringDryingFermentingJuicingPicklingPuréeSaltingSouringList of cooking appliancesList of cooking vesselsOutdoor cookingFood preparationFood preservationFood safety