18: Cooking Methods: Sautéing Animation Video
Transcript:
Cooking Method: Sautéing
Sautéing is a dry-heat cooking method.
This cooking method requires just enough fat to cover the bottom of the pan. Add the fat to a pan that has been preheated over high heat. The cooking temperature for sautéing is between 320°F and 450°F, or 160°C and 232°C.
Foods to be sautéed are cut in small, uniform pieces for quick, even cooking during sautéing. To ensure even cooking, the food is stirred or flipped frequently.
Sweating is a cooking method that is very similar to sautéing. This method also cooks food in a small amount of fat, but uses low heat instead of high heat.
Sweating is used to soften food without browning. It is often used with onions, mirepoix, and garlic.