Mastering the Sauté

Sautéing is the most important stovetop technique. From French "sauter" — to jump.

Three Pillars

1. High Heat

Pan must be hot before anything goes in. Water droplet test: rolls like mercury = ready.

2. Right Fat

• Olive oil: Medium-heat
• Clarified butter: Higher heat, great flavor
• Neutral oil: High-heat searing

3. Don't Crowd

Too many ingredients = steam, not sear. Cook in batches.

Technique

1. Heat pan medium-high, 2 minutes
2. Add oil — should shimmer immediately
3. Single layer of ingredients — strong sizzle
4. Wait 30-60 seconds — let crust form
5. Toss or flip with tongs
6. Season at end — salt draws moisture

Mistakes to Avoid

• Cold pan
• Too much oil
• Moving food too often
• Overcrowding

Practice with mushrooms — they clearly show water release vs proper sear.