Sauteing Protein

Sautéing is a dry-heat cooking method with fat, heat is transferred by conduction from the pan, to the fat, to the food, using a small amount of fat. Sautéing is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, poultry or fish. To sauté foods properly, begin by heating a sauté pan, add a small amount of fat. The fat should just cover the bottom of the pan. Heat the fat to 325ºF. The food to be cooked should be as dry as possible, seasoned and dredged in flour, to promote browning and to prevent excessive spattering. Place the food in the pan in a single layer, presentation side down first. The heat should be adjusted so the food cooks thoroughly. It should not be so hot that the outside of the food burns before the inside is cooked. The food should be turned to develop proper color. The items should be turned using tongs without piercing the meat. Always turn the food away from you to prevent being burned by any fat that may splash. Sautéing includes the preparation of a sauce directly in the pan after the item has been removed.

Sautéing is a dry heat cooking method with fat, mostly done on the stove in a sauteuse or a sautoire.

The steps in order of preparation for sautéing are:

1.   Item preparation

2.   Select appropriate size pan

3.   Heat pan

4.   Add fat to 1/8 inch

5.   Heat fat

6.   Dry and season the protein

7.   Dredge the protein in flour, shake off excess

8.   Add protein to the hot fat, presentation side down

9.   Sauté item on first side, turn

10. Sauté item on second side

11. Remove item and make sauce

12. Finish sauce and serve over item