Saute
Tossing ingredients in a pan and some oil over high heat.
What are the fundamentals of sautéing?
Sautéing is the act of quickly cooking food in a small amount of oil or over high heat to cook foods through and achieve some browning.
Unlike , sauteing involves tossing and moving ingredients around for more even cooking.
🍳 Kitchen Tool: Pan
🔥 Heat Type: Conduction w/ fat
🌡️ Pan Surface Temperature: 375°F/190°C
🧪 Food Reaction(s):
Example Foods
Caramelized onions
Sauteed zucchini slices
Shrimp scampi
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