To sauté means to cook food quickly over high heat. Usually, a type of oil or fat will be used as the cooking medium. Sautéing happens in a skillet or sauté pan on the stovetop.
When to sauté
This cooking method is ideal for foods that only need brief cooking. Examples include tender vegetables, steaks, and chicken breasts. The sauté method is also useful for browning aromatics before making a soup or stew.
Before adding anything to your pan, make sure the pan is hot enough. You can test this by splashing a drop of water into the pan. If it sizzles and turns into steam immediately, it’s ready.
It is also important to not overcrowd the pan. If the pan is too full it can trap steam and prevent the ingredients from browning.
We have given an example below and it is probably the most popular reference to sauté in recipes.
Watch How to Sauté
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