Sautéing: Method and Recipes
Sautéing 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.
>> How to Saute (Basic instructions, tips and how-tos)
Sautéing Recipes
Banh Xeo
(Vietnamese filled crepe)
Banh xeo ("bahn SAY-oh") is a popular street snack in Vietnam, especially the south. The name means "sound crepe," and it indicates the sound the batter makes when it hits the hot skillet. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in a flavorful lime-scented sauce before it gets popped in your mouth. Read more »
Hangtown Fry
(American oyster and bacon omelet)
Hangtown fry originated in Placerville, California, during the Gold Rush. The town was known as Hangtown in recognition of the harsh justice often meted out there. The story goes that a prospector struck it rich, walked into a restaurant in town and ordered the best meal that money could buy. At that time, in that place, Hangtown fry was it. Read more »
How to Sauté
(Basic sauté method)
A primer on how to properly sauté meats, poultry, fish and vegetables.
Pajeon
(Korean scallion pancake)
Pajeon (also pachon, pajun, or pajon) is a very popular appetizer and snack in Korea, especially with students and businessmen. Carts selling pajeon abound in cities, and this savory pancake is very often accompanied by a cup of strong makkgoli rice wine. Read more »
Plátanos Fritos
(Latin fried ripe plantains)
Plátanos fritos are popular in many countries around the world where the plantain is sometimes a major source of starchy calories. It is important to use ripe plantains for this dish (they have black skins). Green plantains will be much too dry. The Caribbean cook will often use fried plantains as an accompaniment to beef or goat dishes. Read more »
Samaki wa Kukaanga
(Kenyan spicy fried fish filets)
Samaki wa kukaanga, Swahili for "fried fish," is a simple but popular way to prepare fish in Eastern Africa. It is sometimes sold at roadside stands. Read more »
Sofrito
(Latin flavoring base)
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sautéed and used as a base for soups, stews, rice, beans and braises. The original Spanish version contains only onions, garlic, tomatoes and olive oil. Cuban and Puerto Rican versions contain chopped peppers and sometimes cilantro, culantro and ham. Make a double batch and freeze portions to have them handy as you need them. Read more »
Steak au Poivre
(French pepper steak)
This dish is classic French cuisine, with simple elegance and great flavor. Peppercorns form a spicy crust around a meltingly tender beef filet, all topped with a rich Cognac cream sauce. Easy to make, steak au poivre is great date food. Read more »
Tod Mun
(Thai fish cakes)
Tod mun is one of the most popular snacks in Thailand, especially in the northern reaches of the country. Serve these spicy fried fish cakes as a starter to a Thai meal with a tasty dipping sauce. Read more »
