Technique
Sauté
JA: ソテー(ソテー)FR: Sauter
Cooking small or thin pieces of food quickly in a small amount of fat over relatively high heat.
What it means in a kitchen
Sauté literally means "jumped" in French — the food moves in the pan. The goal is fast browning with minimal moisture loss. Wide pan, hot pan, dry surfaces on the food, don't crowd. Crowded pans steam.
Related articles
Related tools
- · Tri-ply stainless saucepan (1.5–2 qt / 18cm) — Cuisinart MultiClad Pro / 宮崎製作所 ジオ・プロダクト
- · Instant-read digital thermometer — ThermoPro / タニタ