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196:, 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.
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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
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are commonly used for sautéing; 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
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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
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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.
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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.
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Harinageswara Rao
Katragadda et al. (2010), "Emissions of volatile aldehydes from heated cooking oils", Food Chemistry 1 May 2010, Vol.120(1):59–65,
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543:. The Reluctant Gourmet. 4 June 2012.
463:"How to Sauté (Pan Fry) and Stir-Fry"
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477:"The Secret To Great Saute"
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738:Toasting
702:Barbecue
593:Sautéing
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325:See also
262:Sautéing
249:skillets
53:sauteing
49:Sautéing
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1132:Souring
1127:Salting
1112:Juicing
1087:Brining
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846:Stewing
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697:Smoking
671:Searing
630:Cooking
433:23 July
427:"Saute"
367:Saucier
241:stewing
230:Methods
201:searing
179:browned
150:French:
18:Sautéed
1102:Drying
1097:Curing
1010:Flambé
919:Frying
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142:French
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42:Leeks
435:2012
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161:or
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