Cooking Basics: Mastering the Art of Sautéing

In the Kitchen

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Welcome back to my "Cooking Basics" series, where I break down essential kitchen skills to empower your inner chef. Today, I’m diving headfirst into the wonderful world of sautéing – a technique that's as versatile as it is delicious.  If you read most savory recipes, you will see this as one of the first steps.

Sautéing, derived from the French word "sauter" meaning "to jump," is all about cooking food quickly over relatively high heat in a shallow pan with a small amount of fat. It's the magic behind perfectly caramelized vegetables, tender chicken breasts, and flavorful stir-fries.

What You'll Need:

• A wide, shallow pan (stainless steel, cast iron, or non-stick)

• A heat-resistant spatula or tongs

• Your choice of cooking fat (olive oil, butter, etc.)

• Your ingredients, prepped and ready to go!

The Technique: A Dance of Heat and Movement

The key to successful sautéing is maintaining a consistent, moderately high heat. This ensures your food cooks evenly and develops that desirable golden-brown crust. Here's a step-by-step breakdown:

1. Prep is Paramount: Before you even turn on the stove, make sure all your ingredients are prepped and ready. Sautéing happens fast, so you don't want to be scrambling to chop vegetables while your pan is smoking.  I can’t tell you how many times I’ve had to pull a pan off the stove because some of my ingredients weren’t ready.

   
   

2. Choose Your Pan: A wide, shallow pan with a heavy bottom is your best friend. Stainless steel or cast-iron skillets are excellent choices. A non-stick pan is also good but may not give you the same browning effect.

   • My choice for a stainless steel pan is the All-Clad frying pan.  I’ve had mine for over 30 years, and it is still going strong (and looking really good). It is expensive but well worth the investment.

   • I also love cast iron.  I have my grandmother’s that I love, but I also have a lot of Lodge pieces that are amazing, and I can see myself passing these along to my family.  Cast iron is much less expensive but does take some maintenance.

     
     

3. Heat it Up: Place your pan over medium-high heat. You'll know it's hot enough when a drop of water flicked onto the surface sizzles and evaporates immediately.  Most people don’t heat up their pan long enough.  Julia Child recommends heating the pan so it is too warm for your hand to be above it.

1. Add Your Fat: Use a small amount of fat – think olive oil, butter, or a combination of both. The fat should shimmer, but not smoke.  Adding butter and oil together helps to decrease the amount of burnt butter solids in the oil as it heats up, according to J. Kenji Lópex-Alt of Serious Eats, but it does add to the flavor.  Alternatively, you could use ghee, which is clarified butter and can be heated quite high.  You can find ghee at most stores, including Trader Joe’s.  I would recommend getting it there if you can because the price nearly doubles when buying it online.

   
   

2. Add Your Ingredients: Add your ingredients in a single layer, avoiding overcrowding the pan. Overcrowding lowers the pan's temperature and results in steamed, rather than sautéed, food.

   
   

3. Keep it Moving: This is where the "jumping" comes in! You will see chefs tossing their food.  I find that using a spatula or tongs to frequently toss or stir your ingredients is just as good and ensures they cook evenly and develop a beautiful golden-brown color.

   
   

4. Season and Serve: Season your food with salt, pepper, and any other desired spices or herbs. Remove from the pan as soon as it's cooked through to prevent overcooking.

   
   

Sautéing Stars: Dishes That Shine

Sautéing is a foundational technique that's used in countless dishes. Here are a few examples where it takes center stage:

• Sautéed Vegetables: From colorful bell peppers and onions to cabbage or mushrooms and zucchini, sautéing brings out the natural sweetness and flavor of vegetables. One dish I love is Sausage and Pepper Gnocchi.

• Chicken Piccata: Thinly sliced chicken breasts, dredged in flour and sautéed in a lemony caper sauce, are a classic example of sautéing at its finest.

• Shrimp Scampi: Plump shrimp sautéed in garlic, butter, and white wine create a simple yet elegant dish.

• Stir-fries: A medley of vegetables and protein, quickly sautéed in a wok with flavorful sauces, is a weeknight staple.

• Corned Beef Hash: Crispy and golden brown. A breakfast classic.

Bonus Tips for Sautéing Success:

• Hot Pan, Cold Oil: This is a game-changer! If you have a hot pan and add cold oil, the food is less likely to stick. The sudden temperature change creates a non-stick surface.

• Don't Fear the Fond: That brown residue left in the pan after sautéing is called "fond," and it's packed with flavor! Deglaze the pan with a splash of wine, broth, or lemon juice to create a delicious sauce.

• Size Matters: Cut your ingredients into uniform sizes to ensure they cook evenly.

• Dry Ingredients: Make sure your ingredients are dry before adding them to the hot pan. Excess moisture will cause them to steam instead of sauté.

  
  

So, there you have it – your guide to mastering the art of sautéing! Get in the kitchen, experiment, and enjoy the delicious results.

Happy cooking!