Chef at 11:32, 13 April 2015

2015-04-13T11:32:36Z

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{{#seo:
|title=Sauté: Cooking Wiki
|titlemode=replace
|keywords=#sauta #fat #browning #clarifiedbutter #cookingmethods #searing #oliveoil #butter
|hashtagrev=12032020
|description=Sauteing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat
}}


[[Image:Sauteed mushrooms and red wine.jpg|thumb|300px|right|Sautéed mushrooms in red wine]]
Sautéing is a method of cooking food that uses a small amount of [[oil]] or [[fat]] in a shallow pan over relatively high heat. Unlike pan searing, sautés are often finished with a sauce made from the pan's residual fond. Sauter means "to jump" in French — The method includes flipping the food in the air.

Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of [[browning]] the food while preserving its colour, moisture and flavour. This is very common with more tender cuts of meat, e.g. tenderloin, pork chops, or filet mignon. Sautéing differs from [[searing]] in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavour and improve appearance before another process is used to finish cooking it.

[[Olive oil]] or [[clarified butter]] are commonly used for sautéing, but most fats will do. Regular [[butter]] will produce more flavour but will burn at a lower temperature and more quickly than other fats due to the presence of [[milk]] solids.
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[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/sauta|#sauta]] [[Special:Search/fat|#fat]] [[Special:Search/browning|#browning]] [[Special:Search/clarifiedbutter|#clarifiedbutter]] [[Special:Search/cookingmethods|#cookingmethods]] [[Special:Search/searing|#searing]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/butter|#butter]]
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Sauté - Revision history

Chef at 11:32, 13 April 2015