SAUTE TERMINOLOGY AND TECHNIQUE

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SAUTETERMINOLOGY AND TECHNIQUE
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Saute

• Saute
• High heat, small amount of fat
• To jump
• Quick-cooking method compared to moist heat
• Considered À la Minute technique
• Affects flavor, texture, color

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Equipment for Saute

• Equipment
• Saute pan, or sauteuse
• Good flat surface with sloped sides
• Lighter gauge material to transfer heat quickly
• Must be heavy enough to retain heat
• Spatulas and spoons
• Cutting boards/ holding containers

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Ingredients for Saute
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Principles of Saute

• Heat pan and cooking medium
• Add the main item
• Presentation side
• Turn when sugars caramelize and item browns
• Deglaze pan
• Add sauce and finish

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Basic Principles of Saute

• Searing
• Develops flavor and color
• Sweating and Smothering
• -moderate heat and stirring to keep in motion
• Browning/ Pincage