Sauté is a culinary technique that consists of lightly fry a food to achieve that it is soaked with the seasonings used and the fat. For example: “Before adding it to the preparation, you must sauté the onion in butter”, “If you want to prepare a good accompaniment for the meat, I suggest you sauté different mushrooms in olive oil and add pepper and crushed chili”, “The next step is to sauté the minced garlic and then add them to the stew”.
Sauteing, in short, is a method of cooking. Typically, it is applied to foods that will later cook for a longer time as part of a sauce or stew. Sautéing is carried out with small amounts of oil, butter (Butter) or other fatty substance.
The idea is that the food is lubricated and impregnated with fat and condiments. For this, the fat must be at a high temperature and the ingredients must move constantly, ensuring that the heat is distributed evenly and preventing the food from burning.
The first step to sauté a food is to heat the casserole or frying pan that will be used. Once this is done, the fat must be added and, when it has reached the temperature desired, add the ingredients to sauté.
Among the foods that are usually sautéed, are the onion, the Garlic, the leek, the fennel and the celery. When the ingredients have already been sautéed and add to a stew, sauce or soup, the fat used will also contain the juices that secreted the food.
Sautéing vegetables is usually the first step in many different dishes, as it can be carried out in a number of ways, to obtain diverse results. For example, if we want to prepare a tomato sauce with ingredients such as pepper, onion and garlic, the ideal is cut them into very small pieces, all of similar dimensions, and cook them fire very slow, to get their consistency to become doughy and absorb the oil or butter.
A sauce With undercooked or too large pieces of vegetables it is not very attractive or very tasty, although this is a matter of taste, so it would also be perfectly acceptable if this were the desired objective from the beginning of the preparation.
When making a PizzaOn the other hand, although there are more recipes than we can imagine, one of the options for the ingredients that are placed on top of the dough is sautéed vegetables; In this case, unlike a sauce to accompany pasta, it is more common to cut the peppers and onion, among others, into medium pieces, usually in strips, and not cook them to the point of softening them a lot, but simply look for them to be impregnated with the other flavors.
Although the action of sautéing may seem very simple compared to other procedures From the world of cooking, it is a very demanding one in terms of the attention that must be paid to the preparation to achieve the desired result; if the heat is too high, the ingredients may burn or not be very tasty, and the same can happen if the mixture is not stirred frequently.
The order in which the ingredients are added is also important and can make a difference in the final result. Eggplant, for example, absorbs the oil more easily than the rest of the vegetables commonly used when sautéing, so it should be added last, to avoid that it monopolizes all the matter grease. Mushrooms, on the other hand, give off a lot of liquid and can cause the oil to skip if the fire is at a high temperature.