How To Saute

This video will teach you the basic saute motion with a few finer points.

[mstenson]

Just tried to saute potatoes and frozen corn with EVOO, ended up putting on a Disneyland fireworks display and almost lost an eye

[wsking]

Thanks. I already knew how to do this, but I didn’t know it was called “sauté’”!! Learn something new every day!❤

[ronpvi]

Worth noting that nonstick coating on cheaper pans breakdown at high temp. Use stainless steel (or a preheated cast iron pan if you are not deglazing with an acid- wine, tomatoes, lemon etc) and use an instant read to get temp to at least 300°F before adding oil- I prefer clarified butter or avacado oil. Use a pan 1 1/2 times the size of the product or you can saute in smaller batches- don't crowd the pan. Overcrowding causes product to steam and you'll never get fond or browing with steam. Onions always first unless you are rendering fat from bacon as you oil choice. NEVER add frozen ANYTHING to an oiled saute pan at high heat.

[sunnydays]

I love your videos I'm learning so much, you explain things so well that it makes things easy to understand and follow ty

[Spreadlove]

I had read that olive oil is resistant to oxidation, making it a healthy candidate if you can avoid it smoking. Other candidates include avacado oil and coconut oil. Canola oil oxidizes easily which makes it unhealthy to heat.

[JacobBurton]

Yes, Update is the brand name. They're found a lot in restaurant supply stores and professional kitchens.

The "Stainless Steel" refers to the fact that the metal will not rust if it comes into contact with a small amount of water while being stored, versus something like a carbon steel wok or cast iron pan that needs to be rubbed with a small amount of oil before storing to keep it from rusting.

[JuanCC-dsfv]

Keep in mind that, in French, "sauté" is a PAST PARTICIPLE (masculine) that works as an adjective too. You wouldn't use it to give instructions to another person.

The infinitive verb (to jump) is spelled "sauter".
The second person singular of the imperative mood, would be "saute" (pronounced: "sot", which the sound of "O" like the first letter in "orion"). Or "sautez", which is the second person plural (or formal second person singular).

[JacobBurton]

It should be. Try searching on Amazon.com or do a Google search for you country. But I'm pretty sure they distribute world-wide.

[lvtbowman]

Great tips! I've always wondered rather the pan should be hot first before adding the oil. Thank you!

[jaygade]

I know that gas is better, but does this still work with electric stoves? It seems to me that you would lose a lot more heat when raising the pan and tossing the food. The main question being, are there any differences in technique when using an electric stove top vs. using a gas one?

[davidstein]

Thanks for posting this helpful video.
How do I flip to stir the veggies in the pan like you do? It seems like it's all in the wrist.
Thanks!

[dognaringundersson]

I watched this while I was high and it saved my life. I now know how to make weed-b and j's

[orientalplumes]

yeah, from now on will practice with my left hand

[EricDVeber]

What are these "pores" that close up when the pan is heated you speak of? Thanks for the advice on cooking oil. I find your videos very helpful.

[maahreechan]

Is it best to use a stainless steel pan to saute? Or would a non stick work just as well?

[koolfox]

Knowing me with my co-ordination problems the noodles would fly out of the pan.🤣 What do you recommend besides practice?

[JacobBurton]

The burn ring inside your pan is sometimes caused by the pan being too hot and/or too thin. I prefer the Update brand for stainless steel cookware because it's of high quality but also extremely affordable.

[dryocampa]

What's the cooking technique where you pour alcohol over the pan and it sets fire?

[tj]

Excellent video, short and to the point/s.

[s.l.]

The French might have the word (sauté) for it, but they don't have the monopoly of the technique which isn't unique to western chef or kitchen. If you ever get a chance, watch a chinese chef cook in their restaurant kitchen where they literally use the same technique (really hot wok, really hot oil, flipping while stir-frying), though it's much harder since they use a much bigger and far heavier steel wok.