Sautéing

Sauteing (from French " jump" ) is a special form of the short- frying.

These fries are the thinly sliced ​​or chopped food to be cooked, such as Sliced ​​, fish, vegetables or mushrooms, with a high temperature of about 160 to 240 ° C in an open pan with raised edge ( sauté ). There is only so much put into the greased pan that everything can be next to each other and the food absorbs the heat quickly. Through continual swinging of the dishes the food is turned. Fluid is not added.

It was assumed that closes the surface of the meat by the rapid frying, and so the leakage of the juice, and drying of the meat would be prevented. However, this has now been refuted by molecular gastronomy. Instead, causes excessive heating a " stiffening " contraction, and thus Tough If the meat. Due to the short cooking time and high temperature, however, a good tanning can still be achieved while protecting the inner part. Provided this is protected by pre-cooling and then rapid cooling to safe temperatures before the heat is distributed.

Whether before or after searing the meat is salted and seasoned, about to argue the chefs. The fact is that the osmotic effect of salt on the meat is not as fast takes place, that it can make a difference tasteable, salted whether immediately before or after frying. Of the salts of the material for frying a long time before roast is not recommended.

Because of the high temperature during sauteing butter is hardly suitable, conventional, however, is the use of butter oil or vegetable oil with a high smoke point.

By pivoting the of cooked vegetables with butter, cream is also referred to as sauteing and Others This achieves a certain bond and the vegetables are glazed.