Cooking Method
Sautéing
Sautéing cooks food quickly in a small amount of fat over medium-high heat while keeping it moving. The word comes from the French 'sauter' meaning to jump. It's one of the most versatile techniques, suitable for vegetables, proteins, and aromatics.
Tips for success
- Cut food into uniform pieces for even cooking.
- Don't overcrowd — food should have space to brown, not steam.
- Keep food moving but not constantly — let it brown between stirs.
- Preheat the pan before adding fat.
Common Mistakes
- Overcrowding the pan — causes steaming instead of browning.
- Adding food to a cold pan — sticking and uneven cooking.
- Stirring too frequently — prevents browning.
