How to Saute

When done properly, sautéing is a technique that optimizes the flavor of most foods. Sautéing means cooking food in a skillet or sauté pan using a small amount of oil.

Here’s are step-by-step instructions on how to sauté vegetables.

1. Begin by uniformly dicing vegetables.

2. Select a heavy, flat-bottomed sauté pan or skillet with high sides to allow for easier stirring. Be sure to use a pan that is large enough to hold the amount of vegetables you will be sautéing without them spilling over the sides every time you stir.

3. Heat the pan over medium-low heat. (It is important that the pan is hot or the vegetables will absorb too much oil.)

4. Add enough oil to thinly coat the bottom of the pan.

5. Turn heat to medium or medium-high depending on your stove.

6. When oil is hot, add the vegetables.

The oil is hot enough when it gently sizzles after adding a piece of vegetable to it. The oil is too hot if it pops or splatters when the vegetables are added or if it smokes. (Throw oil out, clean pan, and start again if oil smokes.)

7. Stir vegetables often (a flat spatula works well for this) so that pieces are cooked evenly.