Sautéing Techniques

Sautéing involves cooking food quickly in a small amount of hot oil or fat over medium-high heat. The goal is to evenly cook and develop flavor while maintaining the food’s texture. Typically, you heat the oil, add ingredients cut into uniform pieces, and stir or toss frequently to prevent sticking and ensure even browning. This technique is ideal for vegetables, meats, or seafood, allowing the natural flavors to enhance through quick, precise cooking. Proper sautéing requires attention to heat level and constant movement, resulting in tender, flavorful dishes with a desirable sear or caramelization.