Sautéing is a basic but effective cooking technique that is commonly used to prepare vegetables and small pieces of meat. Sautéing is a relatively short cooking procedure when done correctly since it uses high heat and only a tiny amount of fat. To achieve high heat and quick cook of sautéing, you must use the proper pan design and size. The pan should preferably be shallow and wide enough to allow the food to cook in a single layer. It should also have a thick bottom to allow for efficient heat conduction, but not be so heavy that it cannot be shaken readily.
Having the proper pan on hand? These are the top 5 suggestions for successful sautéing.
1. Vegetables Should Be Cut Equally And Cooked From The Ground Up
When it comes to sautéing veggies, preparation and order of cooking make all the difference. When preparing your vegetables, try to cut them all into consistent little diced or julienned pieces so they cook evenly as a bunch. When it comes to cooking, follow the "from the ground up" rule: Begin with root vegetables like carrots and potatoes first because they are dense and require a bit more time in the pan. Then add any lighter above-ground vegetables like peppers, zucchini, and broccoli. By taking the extra time, you can ensure that all of your vegetables are prepared to the same degree of doneness.
Tip: Delay adding seasoning until after your vegetables have been cooked and lightly browned.
2. Prior To Sautéing, Pat The Meat And Vegetables Dry
Since sautéing is a dry cooking technique, it functions best without any additional liquid interfering with the process' ability to properly sear and brown food. For this reason, it's crucial to pat everything you intend to sauté—meat and veggies alike—as dry as you can to prevent unintentionally adding moisture to the pan. Because soggy is undesirable and moisture causes that.
3. Before Adding Any Food, Heat The Pan Thoroughly
Sautéing is a high-heat operation, so don't put anything in the pan until it's nice and hot. A simple test is to drop a drop of water into the pan; if it instantly begins to sizzle and evaporate, you're set to go. To the pan, add a tiny amount of high-smoke-point oil (sunflower or safflower are perfect), butter, or ghee. Oil should immediately begin to shimmer, butter should lightly foam, and ghee should melt quickly. Maintaining a high heat at this stage is critical as you add the veggies or meat to ensure that the meal cooks fast and properly.
4. Avoid Overcrowding The Pan
Here's why overcrowding a skillet will ruin a wonderful sauté. For starters, adding too many ingredients will cause the pan temperature to drop rapidly, preventing the food from properly scorching and browning. Second, you want a single layer of food (no piles) so that each piece gets the full contact it needs to seal and brown completely. Finally, some elbow room in the pan is required for any steam to disperse rather than build up and weaken your sear. We're not here to steam but to sauté. Cook in batches or use numerous pans if you have a large batch of food to sauté.
5. Shake Or Mix Often, But Not Excessively
To ensure equal cooking, move the food around the pan often, either by shaking the pan or by using a utensil. Allow some time for excellent searing to happen in between the shake-ups, but don't go overboard. This is a skill that will come naturally with practice, so don't get too worked up over it.
