Definition: The French word sauté means "to jump". This is because chefs often move their hot pan to make the food move or "jump."
This method of cooking uses an extremely hot pan and needs constant movement of ingredients. A small amount of fat is added immediately prior to the item to be sautéed. Then the heat is reduced to finish cooking the item.
Sometimes breading is used on the item to be sautéed to add crunch or help the item not stick to the pan.
Sweating is sautéing at a low temperature so that the item does not color but still cooks through.
Sometimes a recipe calls for sautéing a couple of ingredients to begin the dish, but then switches to another cooking method to finish. Such as sautéing garlic and onions and then adding a broth to make a soup.
Pronunciation: saw-TAY
