KotiChef

If you've followed any recipe, you've probably encountered instructions to "sauté" something. But what exactly does this mean, and why do recipes call for it?

Sautéing is cooking food quickly in a small amount of fat over medium-high to high heat. The word comes from the French word "sauter," which means "to jump" - referring to the way food moves in the pan. When done right, sautéing creates browned exteriors while keeping interiors tender, developing deep flavors.

In this lesson, we will learn to understand sautéing and how to use it effectively in your cooking. This lesson is split into six sections:

1. Sautéing vs. Other Techniques

2. The Science Behind Sautéing

3. The Right Equipment

4. Ingredients and Preparation

5. Heat, Fat, and Movement

6. Common Mistakes and Their Consequences

Many home cooks think they're sautéing when they're actually just cooking food in a pan. True sautéing requires proper heat, the right amount of fat, and often, movement.