Learn How To Saute Like a Pro

Learning how to saute the right way is the difference between quick and easy meals that turn out awesome
...and disappointing results that require you to call for take-out.

Sauteing is the most active cooking method because things can change quickly when you are cooking on direct heat.

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How to Saute

1. Preheat the pan.


2. Test temperature with drops of water.


3. Add small amount of oil.


4. Coat entire pan with oil.


5. Add product, searing both sides, creating pan “fond”.


6. Remove product, use pan drippings to cook onions or vegetables.


7. Deglaze pan with any type cooking liquid to make sauce.


8. Return product to pan, reduce liquid to desired consistency.


It sounds simple because it is simple.

This is the procedure you will use each time you saute - no matter the ingredients you are using.

My Very Best Chef Tips for Sauteing:

• Controlling heat in the pan is the most important aspect in learning how to saute. Whenever you are adding or removing heat in cooking, it is important that you keep the desired result in mind. For example, the pan should not be so hot that food burns outside but is raw inside.


• Always preheat the pan before adding product. Otherwise food will slowly warm in its own juices, resulting in a dry product. If you want to make the driest chicken you've ever tasted, put a cold chicken breast into a cold saute pan and you will achieve this!


• Do not overcrowd the pan as this will lead to inconsistent cooking, which means that some items will be over-cooked and some will be under-cooked.


• Your raw product must be dry prior to putting it into your hot saute pan. This will prevent splattering of fat (which can annoy you or even burn you). Also, a dry product will promote browning, which is always one of your goals in Saute method.


• As I touched on before, you want to have uniform heat when cooking so that the product browns consistently and cooks perfectly all over.


• When using Meat, you may want to dust the item with flour prior to cooking to enable more uniform browning. The added bonus of the flour is that it will leave roux in the pan for making pan gravies. Roux is the foundation of most sauces.

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