SAUTE TERMINOLOGY AND TECHNIQUE. Saute. Saute High heat, small amount of fat “To jump” Quick-cooking method compared to moist heat Considered À la Minute technique Affects flavor, texture, color. Equipment for Saute. Equipment Saute pan, or sauteuse Good flat surface with sloped sides
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Saute • Saute • High heat, small amount of fat • “To jump” • Quick-cooking method compared to moist heat • Considered À la Minute technique • Affects flavor, texture, color
Equipment for Saute • Equipment • Saute pan, or sauteuse • Good flat surface with sloped sides • Lighter gauge material to transfer heat quickly • Must be heavy enough to retain heat • Spatulas and spoons • Cutting boards/ holding containers
Principles of Saute • Heat pan and cooking medium • Add the main item • Presentation side • Turn when sugars caramelize and item browns • Deglaze pan • Add sauce and finish
Basic Principles of Saute • Searing • Develops flavor and color • Sweating and Smothering -moderate heat and stirring to keep in motion • Browning/ Pincage