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Sauté
Sauté
- A French cooking technique meaning "to jump," involving cooking food quickly in a small amount of fat over high heat while keeping ingredients in constant motion. This dry-heat method creates browning and caramelization while preserving moisture and developing complex flavors through the Maillard reaction. The technique requires a wide, shallow pan to allow steam to escape and promote proper browning.
Always start with a hot pan before adding oil - this ensures immediate searing and prevents sticking.
Cut ingredients into uniform, small pieces for even cooking and easy tossing.
Don't overcrowd the pan - cook in batches if necessary to maintain high heat.
Use the "jumping" motion by jerking the pan forward and pulling back to toss ingredients.
Remove proteins first, then make pan sauces with the fond while keeping meat warm.
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