Sautéing
Cooking food quickly in a small amount of fat over medium-high heat while stirring frequently.
What You're Doing
Cooking food quickly in a small amount of fat over medium-high heat, tossing or stirring frequently. The French word means 'to jump' — ingredients should move actively in the pan.
Visual Cues
Look for these signs to know your technique is working:
- Ingredients sizzling actively
- Light browning on edges
- Vegetables becoming translucent
- Aromatics becoming fragrant
Why It Works
Rapid heat transfer through a thin layer of fat cooks food quickly while developing flavor through browning. The constant motion ensures even cooking and prevents burning.
Failure Modes
Avoid these common problems:
- Pan overcrowded - food steams instead of browns
- Heat too low - food becomes soggy
- Not enough fat - food sticks
- Uneven cuts - pieces cook at different rates
Requirements & Guidelines
- Cut ingredients to uniform size
- Don't overcrowd the pan
- Keep ingredients moving
Recipes Using This Technique
Technical Details (CKL)
pan "skillet" 30cm
heat pan to 180C
apply "oil" to pan
apply "vegetables" to pan
wait 5min