Sauté Basics

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About
I begin with sautéing, because once you’ve mastered the elements of this cooking technique, you’re well on your way to making yourself at home in the kitchen. Other methods, such as braising and roasting, often begin with sautéing (or searing, a variation of sautéing), which seals in juices and develops color by caramelizing the natural sugar in the food. The process is easy. Food is first cooked in a small amount of fat. The flavorful crusty bits left in the pan are dissolved by deglazing, adding a small amount of liquid to the pan. Other liquids can be added and reduced, or boiled down, to evaporate moisture and concentrate flavor. And this is your sauce. For a successful sauté, keep the following in mind: