On the stove · 04 / 15
Sauté
Cook small pieces quickly in a little fat, moving them so they brown but do not steam.
When to use it
Vegetables, shrimp, sliced meat, and the start of a lot of sauces.
- 1
Dry the food. Wet food steams.
- 2
Heat the pan until a drop of water skitters, then add oil.
- 3
Do not crowd. Food should sit in one layer.
- 4
Toss or stir only after you see color.
- 5
Pull it when it is just cooked. It will keep cooking on the plate.
You are done when
Edges are browned, centers are tender, and the pan is not full of gray liquid.
Watch out
- A crowded pan.
- Stirring constantly so nothing can brown.