What does sauté mean?
Sauteing is derived from the French word "Sauter", which means "to jump". Because of the constant swiveling, the vegetables or meat virtually bounce in the pan.
A prerequisite for sauteing that the ingredients are chopped and approximately the same size is so that they cook evenly. It is best to use a cast iron pan with a high rim for the technique, but you can also use a wok or a special sauté pan (pan). You should make sure to sauté only small amounts so that the food is next to each other and not on top of each other in the pan.
Butter is not so good for sautéing because it burns faster at high temperatures. Instead, choose a heat-resistant oil with a high smoke point, for example, refined sunflower oil, rapeseed oil, or clarified butter. Olive oil is also rather unsuitable - if you are unsure, we will explain which oil is suitable for frying.
This is how sauteing works
First, the ingredients are chopped up and the pan is heated on the stove for a minute. Then the fat can be added. When it's hot, add the vegetables or meat and shake the pan with quick movements from your wrist back and forth so that the ingredients are turned. The food should be done after five to seven minutes. Finally, the food is seasoned.
What are the advantages of sautéing?
When sautéing, temperatures of up to 240 degrees are reached, which ensure that the ingredients cook quickly without adding any more liquid, but do not burn. This way, vegetables stay crisp and the meat stays juicy and tender.
Mushrooms, sugar snap peas, beans, or sliced meat are particularly suitable for sautéing, but game and fish can also be prepared with this method. However, minced meat should not be sautéed because it may not kill all germs. With fish such as tuna or salmon, you should make sure that the goods are absolutely fresh.