How to Sauté

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For successful sautéing, a heavy-bottomed skillet or a sauté pan with sloping sides is essential so the heat will be evenly distributed over its surface and the food will cook without scorching. Be sure to use a pan that is just large enough to hold the food in a single layer without crowding. If it is too large, the juices released from the foods will run to the edges and burn, and if it is too small, the food will steam in its juices rather than sauté.

1. Add enough oil or butter (or a combination) to the skillet to lightly coat the bottom. Heat the pan over medium-high heat until hot. It’s important to let the pan get very hot, or the food will absorb too much oil, stick to the bottom, and begin to stew in its own juices.

2. Add the ingredients and cook by tossing or stirring them until lightly browned. Tossing the ingredients in the pan is a technique used by chefs. It is not hard to do and is worth the practice for the home cook. Grasp the handle of the skillet with both hands and move the pan back and forth. Lift up slightly on the backward pull to make the vegetables jump and redistribute themselves.

Tips

• Chopped and diced vegetables can be easily tossed or stirred. Sliced vegetables are a little more cumbersome; a spatula works well for these.

• Don't crowd the pan. Food releases steam when cooking, and if it's crowded, that steam won't have enough room to escape, staying in the pan and steaming rather than sautéing the food.

• Fats such as butter, oil, or bacon fat are used to coat the food and prevent it from sticking to the pan, aid in browning, and add flavor.

• Potatoes need to be partially cooked or blanched before sautéing.

• Vegetables that exude a lot of water, such as zucchini and mushrooms, are best sautéed over very high heat to quickly evaporate the liquid.

• Foods can first be coated in flour or a breading mixture to give them a crisp coating.