A shallow pan over high heat is used to quickly cook food in a little amount of hot fat usually butter or oil. Among the benefits of sautéing are:
- Cooking speed: Sauteing may prepare food rapidly, making it a practical technique for people with busy schedules.
- Flavor augmentation: By caramelising the surface and bringing out the natural sugar sauteing can accentuate the flavours of food.
- Browning and caramelization: Foods can get a browned and caramelised exterior when they are sauteed which can improve both the flavour and look of the dish.
- Versatility: Meats, seafood, vegetables and fruits can all be cooked using the sautéing technique.
- Controllable: Sauteing is readily managed by adjusting the heat which can aid in preventing overcooking.
- Low maintenance: While the meal is cooking, sauteing normally requires little care allowing the cook to focus on other chores.
- Economical: Since sauteing doesn’t involve the use of expensive oils or other materials, it is an economical cooking technique.
- Cultural significance: The act of sauteing is significant in many different cuisines and can give food a more authentic flavour.
- Comfort food: Sauted meals are a popular option for comfort food because they can bring back fond memories and emotions of comfort.
Can serve as a foundation for other recipes: Meats and vegetables that have been sauteed can serve as the foundation for other dishes including soups, stews and spaghetti.
