sautées

Sautéing, or sautés, is a cooking technique in which food is cooked quickly in a small amount of fat over high heat. The goal is to brown the surface while preserving interior moisture. The term derives from the French sauter, meaning to leap or jump, a reference to how food may jump in a hot pan during the initial sear.

Equipment and fats: Use a heavy skillet or sauté pan with straight sides. A well-seasoned cast iron or stainless-steel pan works well. Fats with high smoke points such as canola, grapeseed, or light olive oil are common; butter can be used for flavor but burns if used alone at high heat. Some cooks blend oil and butter.

Technique: Preheat the pan until a drop of water dances; pat food dry; add in a single layer without crowding; allow surface contact to brown before moving; toss or turn to promote even browning; cook until just done.

Finishing: For many sautéed dishes, deglaze the pan with wine, stock, or juice to dissolve browned bits and create a sauce; finish with a pat of butter or herbs. Sautéing is suitable for vegetables, chicken cutlets, shrimp, or small-filet pieces. Avoid overcooking; pieces should stay crisp-tender.

Relation to other methods: It is distinct from pan-frying (more oil and longer cooking) and from stir-frying (uses very high heat and continuous motion in a wok). It is a fundamental technique in professional kitchens and home cooking.