Sauteing: meaning, definitions and examples

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sauteing

[ˈsoʊteɪɪŋ ]

Definition

^{Context #1 | Verb}

cooking technique

Sauteing is a cooking technique that involves quickly cooking food in a small amount of oil or fat over high heat. It is commonly used to cook vegetables, meat, or seafood until they are lightly browned and tender.

Synonyms

frying, pan-frying, sizzling.

Which Synonym Should You Choose?

Word	Description / Examples
sauteing	Typically used when cooking small pieces of food quickly in a shallow pan with a small amount of oil or butter over medium-high heat. This method is often used to cook vegetables, thin pieces of meat, or seafood. I will be sautéing some vegetables for our dinner She is sautéing garlic and onions for the pasta sauce
frying	General term for cooking food in hot oil or fat. It includes methods like deep frying, shallow frying, and pan frying. Commonly used for cooking foods until they are crispy and golden brown. She loves frying chicken for family gatherings They were frying donuts in the backyard
pan-frying	Specific type of frying where the food is cooked in a frying pan with enough oil to cover the bottom. Often used for foods like steaks, chops, or fillets that are cooked on one side and then turned over to cook the other side. He is pan-frying the fish for dinner Pan-frying gives the chicken a nice crust
sizzling	Usually describes the sound food makes when it’s cooking in very hot oil or fat. It often has a mouth-watering, appetizing connotation and is used to indicate that food is being cooked at a high temperature and potentially quickly. The bacon was sizzling in the pan I heard the steaks sizzling as soon as they hit the hot grill

Examples of usage

Would you mind sauteing the onions for the pasta sauce?
She sauteed the shrimp in garlic and butter for a delicious dinner.
The recipe calls for sauteing the mushrooms until they are golden brown.

Interesting Facts

Culinary Techniques

This cooking style makes food brown and crisp, enhancing its flavor and appearance.
Often used for vegetables, meats, or seafood, sautéing can bring out different textures and tastes.
The technique is important in French cooking, where it is considered a fundamental skill for chefs.

Historical Origins

The term 'sauté' comes from the French word meaning 'to jump,' reflecting how food jumps in the pan.
French chefs in the 17th century popularized sautéing, turning it into an essential cooking method.
The technique became a hallmark of gastronomic training in culinary schools around the world.

Cultural Significance

Sautéing is a common practice in Mediterranean cuisine, where it’s used to prepare dishes like ratatouille.
In Asian cuisines, sautéing is integral in stir-frying, which is similar but often involves faster cooking and higher heat.
The method allows for the quick integration of flavors, making it a favorite among home cooks and chefs alike.

Science

During sautéing, the Maillard reaction occurs, creating complex flavors and a browned appearance.
The method requires precise heat control, as too high a temperature can lead to burning while too low may not achieve the desired results.
Understanding the right amount of oil is key, as it affects how food cooks and sticks to the pan.

Health

Sautéing can be healthier than frying, as it uses less oil while still helping to retain nutrients in vegetables.
Using oils low in saturated fats, like olive oil or avocado oil, enhances nutritional benefits while sautéing.
When sautéing with vegetables, the cooking time is short, which helps preserve vitamins and minerals compared to other methods.

Translations

Translations of the word "sauteing" in other languages:

🇵🇹 saltear

🇮🇳 हल्का तलना

🇩🇪 sautieren

🇮🇩 menumis

🇺🇦 пасерування

🇵🇱 podsmażanie

🇯🇵 ソテー

🇫🇷 sauter

🇪🇸 saltear

🇹🇷 sotelemek

🇰🇷 볶기

🇸🇦 تقليب

🇨🇿 restování

🇸🇰 restovanie

🇨🇳 煸炒

🇸🇮 praženje

🇮🇸 steiking

🇰🇿 қуыру

🇬🇪 შეწვა

🇦🇿 qızartmaq

🇲🇽 saltear