Sautéing or sauteing[1] (UK: /ˈsoʊteɪɪŋ/, US: /soʊˈteɪɪŋ,sɔː-/; from French sauté, French:[sote], 'jumped', 'bounced', in reference to tossing while cooking)[2] is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist.
Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce.
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. 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.[3][4][5]
Sautéing differs from searing in that searing only browns the surface of the food.
Certain oils should not be used to sauté due to their low smoke point.[6][7]Clarified butter, rapeseed oil and sunflower oil are commonly used for sautéing;[8] 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 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. Clarified butter is more fit for this use.
Methodsedit
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 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. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While skillets 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.[9][10]
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 fond. The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking. The sauté technique involves gripping the handle of the sauté pan firmly and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped. Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool and make the sauté take longer.
^"How to Sauté (Pan Fry) and Stir-Fry". For Dummies.
^"The Secret To Great Saute". The Reluctant Gourmet. 18 January 2013.
^Jennifer Good (4/17/2012). "Healthiest Cooking Oil Comparison Chart with Smoke Points and Omega 3 Fatty Acid Ratios". The Baseline of Health Foundation.
^Harinageswara Rao Katragadda et al. (2010), "Emissions of volatile aldehydes from heated cooking oils", Food Chemistry 1 May 2010, Vol.120(1):59–65, doi:10.1016/j.foodchem.2009.09.070
^Lydia Bell (16 July 2014). "Why olive oil should be kept out of the frying pan". The Telegraph.
^"Saute Pans – Choosing and Buying the Right Saute Pan". The Reluctant Gourmet. 4 June 2012.
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Sautee redirects here For the town in Georgia United States see Sautee Nacoochee Georgia Sauteing or sauteing 1 UK ˈ s oʊ t eɪ ɪ ŋ US s oʊ ˈ t eɪ ɪ ŋ s ɔː from French saute French sote jumped bounced in reference to tossing while cooking 2 is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat Various saute methods exist Leeks being sauteed Contents 1 Description 2 Methods 3 See also 4 References 5 External linksDescription editIngredients for sauteing are usually cut into small pieces or thinly sliced to provide a large surface area which facilitates fast cooking The primary mode of heat transfer during sauteing is conduction between the pan and the food being cooked Food that is sauteed is browned while preserving its texture moisture and flavor If meat chicken or fish is sauteed the saute is often finished by deglazing the pan s residue to make a sauce Sauteing 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 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 saute for large cuts of protein that are turned once while cooking is an inappropriate use of the term 3 4 5 Sauteing differs from searing in that searing only browns the surface of the food Certain oils should not be used to saute due to their low smoke point 6 7 Clarified butter rapeseed oil and sunflower oil are commonly used for sauteing 8 whatever the fat it must have a smoke point high enough to allow cooking on medium high heat which is the temperature at which sauteing is done 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 Clarified butter is more fit for this use Methods editIn a saute 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 saute 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 Most pans sold specifically as saute pans have a wide flat base and low sides to maximize the surface area available for heating The low sides allow quick evaporation and escape of steam While skillets typically have flared or rounded sides saute pans typically have straight vertical sides This keeps the ingredients from escaping as the pan is jerked or stirred 9 10 Only enough fat to lightly coat the bottom of the pan is needed for sauteing too much fat will cause the food to fry rather than just to slide and may interfere with 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 The saute technique involves gripping the handle of the saute pan firmly and using a sharp elbow motion to rapidly jerk the pan back toward the cook repeating as necessary to ensure the ingredients have been thoroughly jumped Tossing or stirring the items in the pan by shaking the pan too often however can cause the pan to cool and make the saute take longer Sauteing nbsp Sauteing onions and peppers nbsp Sauteed mushrooms baby Bella portobello mushrooms being sauteed nbsp Sauteed vegetables being tossed in a saute pan nbsp Flambeing in a saute panSee also edit nbsp Cooking portal nbsp Food portalPan frying Saucier Stir frying Sweating cooking Tempering spices References edit saute Wiktionary en wiktionary org Retrieved 2018 09 01 Saute Douglas Harper Retrieved 23 July 2012 Sauteing Alan s Kitchen How to Saute Pan Fry and Stir Fry For Dummies The Secret To Great Saute The Reluctant Gourmet 18 January 2013 Jennifer Good 4 17 2012 Healthiest Cooking Oil Comparison Chart with Smoke Points and Omega 3 Fatty Acid Ratios The Baseline of Health Foundation Harinageswara Rao Katragadda et al 2010 Emissions of volatile aldehydes from heated cooking oils Food Chemistry 1 May 2010 Vol 120 1 59 65 doi 10 1016 j foodchem 2009 09 070 Lydia Bell 16 July 2014 Why olive oil should be kept out of the frying pan The Telegraph Saute Pans Choosing and Buying the Right Saute Pan The Reluctant Gourmet 4 June 2012 Saute Pans Cook s Illustrated External links edit nbsp Media related to Sauteing at Wikimedia Commons nbsp Sauteing at the Wikibooks Cookbook subproject Retrieved from https en wikipedia org w index php title Sauteing amp oldid 1200605432, wikipedia, wiki, book, books, library,
