The term sauté comes from French, which literally means ‘to jump’. Sautéing is basically a cooking method in which food is fried using a small amount of fat/oil in a shallow pan over high heat. During this process, the food is browned while the moisture content and the flavor is maintained.
You would have seen cooks grip the handle of the pan and jerk the pan towards them using sharp elbow motions rapidly. This refers to sautéing since the ingredients in the pan jump during this motion. You could also use the spatula to move the ingredients in the pan. The ingredients are heated at once and cooked quickly. Sauté pans are usually having a wide flat base and low sides so that a large surface area is available for heating.
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