What is Sautéing?
[[Image:Sauteed potatoes.png|250px|thumb|right| Sautéed potatoes, bacon, and onions]] '''Sautéing''' is a method of [[cooking]] [[food]]. It uses a small amount of [[fat]] in a shallow [[pan]]. The heat must be quite high. Ingredients are often cut into pieces or sliced thinly. It makes things cook faster. Food that is sautéed is browned, but it keeps the same [[texture]], [[moisture]] and [[flavor]]. If [[meat]], or [[fish]] is sautéed, the sauté is sometimes finished by using the pan's remains to make a [[sauce]]. Sautéing is different from pan-frying. People sometimes confuse the two. In pan-frying larger pieces of food (for example, [[chop]]s or [[steak]]s) are cooked quickly. Sautéing is also different from [[searing]]. Searing only browns the surface of the food. [[Olive oil]] or [[clarified butter]] are commonly used for sautéing. Most others fats will work too. Regular [[butter]] will produce more flavor. However it burns at a lower [[temperature]] and more quickly than other fats. This is because of the [[milk]] solids in it. Therefore clarified butter is better for sautéing. {{food-stub}} {{DEFAULTSORT:Sauteing}} [[Category:Cooking methods]]