![]() ![]() To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil or by repeatedly jerking the pan itself. In a sauté, all the ingredients are heated at once and cooked quickly. Clarified butter is more fit for this use. For example, although regular butter would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. ![]() Clarified butter, rapeseed oil and sunflower oil are commonly used for sautéing whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. ![]() Sautéing differs from searing in that searing only browns the surface of the food.Ĭertain oils should not be used to sauté due to their low smoke point. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Food that is sautéed is browned while preserving its texture, moisture, and flavor. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. Sautéing or sauteing ( UK: / ˈ s oʊ t eɪ ɪ ŋ/, US: / s oʊ ˈ t eɪ ɪ ŋ, s ɔː-/ from French sauté 'jumped, bounced' in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. For the town in Georgia, United States, see Sautee Nacoochee, Georgia. ![]()
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