Sauteing

Definition

Sauteing is a cooking method where food is cooked quickly in a small amount of fat or oil over relatively high heat.

Scientific / Technical Definition

Sauteing is a technique of cooking food that involves the application of relatively high heat using a small amount of fat in a shallow pan. The method facilitates quick cooking and is characterized by stirring or tossing the ingredients to ensure even cooking and prevent burning.

Benefits

• Preserves flavor and freshness of ingredients
• Utilizes minimal oil compared to deep frying
• Allows quick preparation of meals
• Facilitates preparation of healthy dishes

Examples

• Sauteed vegetables like onions, bell peppers, and garlic
• Sauteed chicken breast
• Sauteed shrimp

Additional Information

• Effects: This method preserves the natural flavor and texture of food, providing an enhanced taste experience.

Related Terms

• Pan Frying
• Stir Frying
• Braising
• Roasting

References

• The Science of Sauteing
• Cooking Techniques for the Everyday Chef