Saute Technique Described

sau·té – sôˈtā/ – fried quickly in a little hot fat. – “sauté potatoes”

When I think of restaurant chefs cooking in a kitchen, I think of them sautéing: working a pan to make the food flip and jump so that it sizzles and cooks evenly in the sauté pan.  Small pieces of meat and/or vegetables, well seasoned and cooked quickly in a sizzling pan, can be a dish all on its own or a flavorful layer in a more elaborate cooking technique. While you and I might not have that pan action down, making a great sauté is well within a home cook’s abilities.

 

The Secret To Great Saute

January 18, 2013 8 Comments
The Secret To Great Saute

How to Saute Like a Professional Chef Probably the most important technique I can share with you is how to sauté properly. When you learn how to saute, you can prepare hundreds of meals with this technique. What Is Saute? Saute in French means “to jump” and can be a method of cooking or a […]

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Saute Cooking Videos

December 31, 2012 2 Comments
Saute Cooking Videos

How To Saute Cooking Video One of the most important cooking techniques you can learn is how to saute properly. Once you learn how to saute, you can prepare hundreds of recipes by substituting ingredients. For example, learn how to saute onions and your can saute most vegetables. Learn how to saute a piece of […]

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How Much Heat To Use When Sauteing

September 16, 2012 7 Comments
How Much Heat To Use When Sauteing

How Much Heat Should I Use When Sauteing? I recently received an email from a reader asking about the type of heat to use when using the cooking technique of sauteing. Medium Medium High High They also wanted to know about the heat of the pan and the fat you cook with.  Great questions so […]

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All About Saute

September 16, 2012 0 Comments
All About Saute

 A Saute Cooking Primer Into The Frying Pan By Contributing Writer Mark R. Vogel Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a sautoir, and with sloping sides, a sauteuse. A high quality sauté pan is […]

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The Difference Between Saute, Pan Fry and Stir Fry

April 30, 2010 25 Comments
The Difference Between Saute, Pan Fry and Stir Fry

What’s The Difference Between Saute, Pan Fry and Stir Fry There was an interesting discussion over at The Reluctant Gourmet Cooking Community a while back regarding the difference, if any, between pan frying and sautéing.  The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over […]

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Sauteing Chicken Breasts – How to Keep From Burning

October 17, 2006 3 Comments
Sauteing Chicken Breasts – How to Keep From Burning

How to Keep Chicken Breasts From Burning When Frying I received an email from Jason who tried my recipe for Sautéed Chicken with Garlic and Shallots and was having some problems. He said, “the chicken breasts are taking nearly twice as long to cook through! I’m following the recipe exactly, using a fairly thick pan […]

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