Sautéing Cooking Method
What is The Sautéing Cooking Method?
The sautéing cooking method is the kind of cooking method which includes quick cooking of food under higher heat than usual. The word sauté came from the French word known as the Sauter which typically means to jump. In the French culinary world, this word was usually meant to figure out the condition of the food in the pan along with the cooking method with which the food is tossed around the pan.
Another meaning of sautéing is the tendency of cooking the meat over high heat and cooking it till it is brown. The crust over these kinds of foods restricts them from sticking to the sides of the pan. When we look at sautéing foods, a lot of questions start rumbling around your mind like is this certainly originated from France? Do we have any record of it showing that it is a part of French culinary practices?
A lot of pieces of evidence show that this word originated from France in the mid of 17th century when large pieces of meat were cooked under high heat, in their own fat. The sautéed technique is highly widespread and not only the French but the people from Britain and America also used this term for a long time. The English people still make use of this name but in some cookbooks, it is replaced by the term Braising.
Pros and Cons of Eating Sautéing Foods
Sautéing intensifies the flavor of the meat and gives a boost to its richness and texture. The crisp of the sautéed food is certainly to die for. However, before we proceed further to the recipes of the sautéed foods, you need to look at the pros and cons of it that are mentioned below.
Pros of Sautéing Foods
- Sautéing usually requires 1 or 2 tablespoons of oil to sauté the given ingredients. If you are sautéing meat, then you may not have to add these extra tablespoons as well because the meat can sauté itself by its own fat.
- All the sautéed foods not only taste amazing, but the aroma of these foods fills the soul and mind of the person eating it. Imagine the aroma of sautéed onions and garlic. Mouth-watering!
- All the pieces of meat such as chicken, fish, mutton, etc., are rich in nutrients that do not seep away when cooked. So, whoever eats sautéed foods gets treated by all the nutrients present inside them.
- Sautéed foods take little time to prepare.
Cons of Sautéing Foods
- If you are new to sautéing foods, you need to be very prepared and precise in everything you do because sautéing requires skills.
- All the ingredients that are needed to be sautéed must be cut into thin and small slices to thoroughly cook every ingredient. If you sauté large pieces of your ingredients, they will get cooked only from the outside with a raw inside.
- Sautéing must be done in small batches because it can get overbooked in a blink of an eye.
- All the sautéed foods must get eaten as soon as they arrive on your table because these foods tend to get slimy over some time.
Examples of Sautéing Foods
With the summer about to end and the beginning of the new season, there is a dire need to have sautéed food on your dinner table tonight. Gather a bunch of friends and get ready to celebrate your evening with some of the finger-licking sautéed foods. You can choose any dish from the below mentioned sautéed foods recipes.
- Shrimp Paste and Sautéed Scallops
- Thyme Zucchini Sauté
- Sautéed Garlic Mushrooms
- Sautéed Squash with Tomatoes and Onions
- Asparagus Beef Sauté
- Apple and Pepper Sauté
- Kale Artichoke with Creamy Lentils Sauté
- Thai Scallop Sauté
- Balsamic Zucchini Sauté
Shrimp Pasta and Sautéed Scallops Recipe
This recipe is at the top for some reason and that is its deliciousness, burst of flavor in your mouth, and exotic aroma that it holds. This sautéed food recipe has certainly no match and that is why we are going to disclose its recipe. Try it out tonight and you will get blown away by the results.
- Sea Scallops, 6 pieces of 12 ounces each
- Halved small and fresh mushrooms, 1-1/2 cup of about 3 to 4 ounces each
- Seafood seasoning, 1/2 teaspoon
- Uncooked shrimps, 8 of about 16-20 per pound (deveined and peeled)
- Thawed frozen peas, 1/2 cup
- Divided unsalted butter, 3 tablespoons
- Minced large garlic cloves, 2
- Grapeseed oil, 2 tablespoons
- Finely Chopped Shallots, 1/4 cup
- Salt, 1/4 teaspoon
- Crushed red pepper flakes, 1/4 to 1/2 tablespoon
- Chicken broth or white wine, 1/3 cup
- Chopped fresh parsley, 1/4 cup and 1 tablespoon (divided)
- Uncooked Angel Hair pasta, 4 ounces
Prepare the Mushroom Mixture: Pat both shrimps along with the scallops to dry them and then sprinkle a little bit of seafood seasoning. Now, take a small skillet and add 1 tablespoon of butter into it. Once this butter is all melted add mushrooms and cook them for about 3 minutes.
After this, add peas and let the vegetables cook together for another 3-4 minutes. Remove this mixture and then again add 1 tablespoon of the butter along with the shallots. Cook these shallots for about 2 minutes till they are soft. Add chicken broth into it and turn the flame to medium-high. Keep it uncovered and let it simmer.
Prepare the Pasta: When your broth is simmering, take another large saucepan and boil pasta according to the instructions written on the back. Drain the pasta after the required time and reserve 1/2 cup of pasta water. Take the drained pasta and put it into the pan and turn the flame on low heat.
Now, add the mushroom mixture pepper flakes, 1/4 cup of parsley, remaining butter, salt, and garlic. Make sure that you stir your pasta whenever you add an ingredient. Add the reserved water of pasta to provide enough moisture. Let it cook on low flame.
Sauté Shrimps and Scallops: Take another large skillet and spread oil all over it, keeping the flame on medium-high. Once the oil gets heated, add the shrimp and scallops. Sauté the shrimps until they turn pink and scallops acquire a golden-brown color. Sauté both for about 2-3 minutes from each side.
Serve: Mix these sautéed shrimps and scallops with the pasta or you can even put it on the sides. Serve the dish by sprinkling all the remaining parsley over your dish and take a flavorsome ride with just one bite!
Evolution of Sautéed Tools
About, 2.5 billion years ago, the members of a certain family had big mouths to chew everything they got their hands on. But as time passed and bigger mouths got transformed into smaller ones, their minds and bodies started to grow more. This conversion required more energy which became the basis of inventing cooking or eating tenderized pieces of meat. At first, there were no tools used for sautéing meat because all they did was chew, chew, and chew.
However, later when industrialization started to begin, a drastic change in the culinary tools took place. But the tools for sautéing foods came into being in France when they first heard about the word Sauter. Stones were used to mashing the pieces of meat and sharp blades were used to cut them into fine pieces.
After that, only a pan, sharp knife, culinary hammer, and occasionally, a spatula, is being used for sautéing foods, particularly large pieces of meat. Some countries or some renowned chefs do not even use spatula because they just toss the pan around till all of the ingredients get fully sautéed. In the case of vegetables, a sharp knife is considered an indispensable tool.