Sautéing can seem like a daunting thing, but it literally means to cook food quickly over a high heat, using minimal fat. It originates from the French meaning ‘to jump’ which is ‘sauter’ and can also refer to tossing the food in the pan. Sautéing is an excellent way to preserve and bring out the flavours in dishes that might otherwise seem bland with overcooking. Sautéing certain foods also help to bring out more flavour in other dishes, such as soups and broths. Try it some time!
One at a Time, Please!
When sautéing any kind of food, try not to overcrowd the dish. Make sure there is only one layer of food while sautéing to ensure that all pieces are cooked evenly and the steam produced by the heat doesn’t get trapped within the layers, causing the food to overcook. Cook your food in smaller batches, it will be worth it!
Adding baking soda while you’re sautéing onions helps the onions to cook and caramelise quicker, giving you beautifully tasting onions while still saving time!
Sauté Vegetables for More Flavour
When making a broth or soup, try sautéing the vegetables before you add the stock or the water. By giving the flavours time to cook and blend, you help to emphasise the flavour of the individual vegetables and this also reduces the overall cooking time.