Sauté / Sautéing


Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump," in French, and the food being sautéed is kept moving, not unlike the stir fry technique using a wok.

Food that is sautéed is usually cooked for a relative short period of time over high heat in order to preserve its color, moisture and flavor. This is very common with more tender cuts of meat, e.g. tenderloin and filet mignon. Sautéeing differs from searing in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavor and improve appearance before another process is used to finish cooking it.




[ Go Back ]

Cooking terms

Copyright © by Quick and easy recipes -Yummyfood - (191 reads)