Techniques › Heat and cooking methods
Sautéing
Beginner Heat and cooking methods
Sautéing is cooking pieces quickly in a little fat over medium-high heat, moving them often.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Heat the pan, then the oil, until it shimmers.
2Add food in a single layer; toss or stir every so often until browned in spots and cooked.
Why does it work?
Small pieces and high heat brown the outside quickly while the inside cooks through.
What are the common mistakes?
- Crowding — it steams.
- Too low heat — it goes soggy.
Still stuck? Watch someone do it on YouTube.
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