kitchen preparation

Sautéing, to sauté

Sautéing is a cooking method where for example vegetables or thin strips of meat are fried quickly in little fat in a hot sautoir pan or a suitable frying pan. The pan is swivelled repeatedly so that all sides of the food comes in contact with the hot pan.

A pan is suited for sautéing if it has a slanted rim that flares outward. Through a swivelling motion of the hand the food slides to the rim, bounces off the sides of the pan, turns and lands on the other side. The French name sauter means to jump and refers to this flipping of the food.

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