Sautéing: Turning Heat to Flavor
Discover why sautéing is crucial for flavor development, how it differs from other cooking methods, and the science behind what makes this technique so effective in creating delicious food.
Learning Objectives
Introduction
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:
Sautéing vs. Other Techniques
The Science Behind Sautéing
The Right Equipment
Ingredients and Preparation
Heat, Fat, and Movement
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.
Stay Updated with New Lessons
Get notified when we publish new lessons, cooking techniques and base recipes. Be the first to access fresh content and expand your culinary knowledge.