saute

Saute is a cooking technique in which food is cooked quickly in a small amount of fat over relatively high heat. The term comes from the French saut, meaning "to jump" or "to leap," reflecting the motion used to turn the food in the pan. The method emphasizes high heat, a small amount of fat, and frequent movement to promote browning and even cooking.

Procedure: use a wide, heavy pan such as a skillet or sauté pan. Heat fat until it shimmers or just begins to smoke. Add dry, seasoned pieces without crowding. Keep the food moving by tossing or stirring to promote even browning. Cooking times are short; aim for a lightly browned exterior and tender interior. Deglaze the pan with a small amount of liquid to create a sauce if desired.

Fats and temperature: common fats include olive oil, canola, peanut, or clarified butter. Butter adds flavor but has a lower smoke point; combine butter with oil or add butter toward the end. Ideal sauté temperatures range from medium to medium-high, high enough to sizzle but not burn.

What to sauté: vegetables such as sliced peppers, onions, mushrooms; small pieces of meat like chicken or pork; seafood like shrimp or scallops. The goal is fast cooking that preserves color, texture, and aroma. Foods should be dry before entering the pan to reduce steaming.

Variations and tips: avoid overcrowding; pat food dry; season during cooking; finish with aromatics or a splash of wine or stock to deglaze. Sautéing contrasts with deep frying by using much less fat and shorter cook times, producing a crisp exterior without submerging the food.