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The Technique of Sautéing

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

To sauté (from sauter, or literally, “to jump”) is to quick-sear a food in some type of fat in a shallow, uncovered pan over high heat. This seals in the juices by coagulating the surface proteins and begins the caramelization process. The cooking is then completed over lower heat. Since this is a relatively quick method of cooking, it is often applied to small, uniformly sized pieces of poultry such as bone-in quarters or boneless breasts. It is also used for most meats and for many vegetables. Sautéing is not generally used for thick pieces of food, as the process tends to burn the exterior before the interior is cooked.

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