Sautéing is cooking food in a small quantity of fat or oil. When sautéing, a very small amount of oil is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. Foods that are to be sautéed are usually sliced thin or cut into small pieces, and they are sometimes turned frequently during the process of cooking. The term "sauté" is derived from the French word for "jumping", used to describe the action of the food in the pan. Generally the minimum possible amount of oil is used, which differentiates it from shallow-frying.
The term pan-frying is sometimes the English equivalent of sautéing (which is a French word) if only a very small amount of oil is used. Some people consider it a different technique, which uses more fat and takes longer. Stir-frying uses higher temperatures and continual stirring. With modern non-stick pans the amount of oil required can be quite small, or even omitted.
Tips for Proper Technique edit
While different ingredients will call for variations in this technique, there are some general guidelines to help ensure an ideal outcome.
Mise en place edit
The first rule is be prepared. If your recipe calls for chopped ingredients in step 12, make sure you have them chopped now. While experienced cooks will successfully chop the next ingredient while the rest are cooking, this is not a path to follow for the inexperienced. For one thing, chopping times for the experienced cook are generally much shorter, so the cooking food doesn't have a chance to burn. For another, the experienced cook can quickly assess whether food is done. A less experienced cook should be much more attentive to the pan to become more familiar with the stages of "doneness".
The pan is hot enough if a few small drops of water flicked from your fingertips vaporise immediately, or if a larger drop of water hisses and floats across the surface of the pan on a cushion of its own steam.
Use the fond edit
When sautéing cuts of meat, many recipes will call for you to deglaze the pan with a flavorful liquid (e.g. stock, wine, spirits, or even fruit juices). The dark brown bits of meat left behind from the high heat cooking are called "fond" and are as intensely flavored as pan drippings from roasted meats. These should generally be scraped off the bottom of the pan and dissolved into the deglazing liquid. In especially elegant preparations, the pan sauce created is strained to remove the solid bits, leaving only the dissolved flavorings in a smooth sauce.
When using garlic and onion edit
When sautéing with both onions and garlic, be sure to sauté the onions first until they are clear, then add the garlic, and continue to sauté until it is pale gold. The onion takes longer to cook, thus if both are added at the same time, the garlic will be browned by the time the onion is done, which results in an undesirable dominant pungency. Garlic will add its flavour much more harmoniously when only sautéed to a pale gold.
Kuoka ni kupika chakula katika kiasi kidogo cha mafuta au mafuta. Wakati wa kuchoma, kiasi kidogo sana cha mafuta huwekwa katika sufuria ya chini, na inapokuwa moto vya kutosha, chakula huwekwa ndani yake. Vyakula vinavyopaswa kuchemshwa kwa kawaida hukatwa vipande vidogo au kukatwa vipande vidogo, na nyakati nyingine vinageuzwa mara nyingi wakati wa kupika. "Jina la Saute linatokana na neno la Kifaransa ""kushuka,"" linalotumiwa kuelezea hatua ya chakula katika sufuria." Kwa ujumla kiasi kidogo iwezekanavyo cha mafuta hutumiwa, ambayo hutofautisha na kuchoma chini. "Jina la Kiingereza la ""pan-frying"" ni sawa na neno la Kifaransa ""sautéing"" na lina maana ya ""kuoka"" au ""kuoka"" kwa kutumia kiasi kidogo sana cha mafuta." Watu fulani huona mbinu hiyo kuwa tofauti, kwa kuwa hutumia mafuta mengi na inachukua muda mrefu zaidi. Kuchanganya-kuchoma hutumia joto la juu na kuchochea kwa kuendelea. Kwa sufuria za kisasa zisizo na vijiti, kiasi cha mafuta kinachohitajika kinaweza kuwa kidogo sana, au hata kuondolewa. Ingawa viungo tofauti itahitaji tofauti katika mbinu hii, kuna miongozo ya jumla kusaidia kuhakikisha matokeo bora. Mise en place edit Kanuni ya kwanza ni kuwa tayari. Ikiwa mapishi yako yanahitaji viungo vilivyokatwa katika hatua ya 12, hakikisha umekatwa sasa. Wakati wapishi wenye uzoefu watafanikiwa kukata kiungo kifuatacho wakati wengine wanapopika, hii sio njia ya kufuata kwa wasio na uzoefu. Kwa sababu ya kuoka, wakati wa kupika kwa mpishi mwenye uzoefu ni mfupi zaidi, na hivyo chakula cha kupika hakitakuwa na nafasi ya kuchoma. Kwa upande mwingine, mpishi mwenye uzoefu aweza kukadiria upesi ikiwa chakula kimetayarishwa. Mpishi asiye na uzoefu anapaswa kuwa makini zaidi na sufuria ili awe na ufahamu zaidi wa hatua za "kuoka". Jiko ni moto wa kutosha kama matone machache ya maji flicked kutoka vidole yako evaporate mara moja, au kama matone kubwa ya maji hisses na floats juu ya uso wa jiko juu ya mto wa mvuke wake mwenyewe. Wakati wa sautéing vipande vya nyama, mapishi mengi itakuomba kuondoa glasi ya sufuria na kioevu chenye ladha (kwa mfano, glasi ya glasi). stock, mvinyo, roho, au hata juisi za matunda). Vipande vya nyama vya rangi ya kahawia-nyeusi vinavyobaki baada ya kupikwa kwa moto wa juu huitwa "fond" na vina ladha kali kama matone ya sufuria kutoka kwa nyama iliyochomwa. Hizi kwa ujumla inapaswa scraped mbali chini ya sufuria na dissolved katika kioevu deglazing. Katika maandalizi ya kifahari hasa, mchuzi wa sufuria unaotengenezwa hufinyangwa ili kuondoa vipande vilivyo imara, na kuacha tu ladha zilizomalizika katika mchuzi laini. Wakati wa kuchoma vitunguu na vitunguu, hakikisha kuoka vitunguu kwanza hadi iwe wazi, kisha ongeza vitunguu, na uendelee kuchoma hadi iwe dhahabu nyeupe. Vitunguu huchukua muda mrefu kupika, hivyo ikiwa zote mbili zinaongezwa wakati huo huo, vitunguu vitakuwa vya kahawia wakati vitunguu vimefanywa, ambayo husababisha uchungu usiofaa. Vitunguu vya vitunguu huongeza ladha yake kwa upatano zaidi vinapochemshwa tu hadi kuwa dhahabu nyeupe.