Sautéing is a method of quick cooking in a small amount of oil over high heat. This technique makes brown food while preserving its moisture. The name came from a French word for jumping in reference to tossing while cooking.
There are a few rules to follow in order to make perfectly sautéed vegetables.
- Cut the vegetables into small pieces of the same size.
- Don’t overcrowd the pan. You can make a few layers of vegetables while they still can be easily tossed.
- Use oils with a high smoke-point (except for mushrooms that should be sautéed in butter and ghee) as sautéing uses high heat.
- Wet and starchy vegetables such as squashes, eggplants, and potatoes should be seasoned with salt at the very end.
- Season mushrooms with salt at the very beginning so that they release liquid and it has enough time to evaporate. Also, add some lemon juice to mushrooms at the beginning as well to allow them to get brown.
- After you added vegetables, let them cook for a while without stirring to allow them to go brown. Then stir/toss from time to time.
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