Sauteing: Method and Recipes

Sauteing is one of the easiest and quickest methods of cooking. It generally consists of searing portion-sized cuts of meat or fish in hot oil on both sides to brown. The meat or fish is then removed, and the remaining bits and juices in the pan (the fond) are incorporated into either a pre-made sauce or the sauce is made directly in the pan. While it's not totally necessary to make a sauce out of the fond, most respectable chefs consider it a sinful waste of flavor not to.

Sauteing Recipes

Plátanos Fritos

(Latin fried ripe plantains)

Banh Xeo

(Vietnamese filled crepe)

Carpetbag Steak

(Australian, New Zealander oyster-stuffed steak)

Sofrito

(Latin flavoring base)

Pajeon

(Korean scallion pancake)

Tabaka

(Georgian chicken under a brick)

Hangtown Fry

(American oyster and bacon omelet)

Steak au Poivre

(French pepper steak)

Tod Mun

(Thai spicy fish cakes)

Creole Barbecue Shrimp

(American Southern spicy sauteed shrimp)

Okonomiyaki

(Japanese savory "as-you-like-it" pancakes)

Migas

(Portuguese, Spanish leftover bread dish)

Chopped Chicken Livers

(Jewish liver paté spread)