Learning how to sauté is an important task for any professional chef or home cook. Making sauteed foods is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.
When learning how to sauté, there are a few basic things you need to understand before you can master this cooking technique. In this lesson, and subsequent practice recipes, we will cover these key steps required so you can learn how to saute with ease.
From here, you will be able to make sautéed anything with ease. Let’s sauté.
Video Cooking School Classes
Learning how to sauté is an important task for any home cook or professional chef. It is one of the fastest and most common dry-heat cooking methods used to cook bite-sized pieces of food in a pan.
When learning how to sauté, there are a few things you need to understand before you can master this cooking technique. In this lesson, we will cover these key steps required for sautéing success.
Pan frying is one of the most common dry-heat cooking methods, yet many cooks have trouble achieving that nice golden crust when pan frying or they have problems with sticking and burning. Pan frying is an important cooking skill to learn as so many recipes start in the pan.
In this lesson, you will learn the few key indicators to look for when pan frying along with some simple yet effective cooking methods that will enable you to master the art of pan frying.
Pan tossing is a very efficient action which allows you to quickly move and mix many small pieces of food in one motion.
In this lesson, you will learn the motion of pan tossing and how to properly toss foods while cooking.
Sweating is the gentlest dry-heat cooking method. Sweating is commonly the first step or technique used to begin developing flavor in a dish. If sweating is done incorrectly, it can negatively impact the end result.
In this lesson, you will learn how to sweat properly and why it is often beneficial to sweat the small stuff.
Excellent cooks can perform a variety of precise knife cuts quickly and efficiently. This is because they have perfected their knife skills by practicing over and over again. It is important to remember, however, that all successful chefs once started as novices – awkward at first – but with determination and commitment, they developed the first and most essential skill in all of cooking: how to cut using a chef’s knife.
The key to using a chef’s knife is to train your hands to apply precise and rhythmic cutting motions so the food you prep prior to actually cooking it is accomplished quickly and with confidence. By applying the correct motion for a variety of cuts, you not only make the cooking of any meal that much quicker and more appealing, but you also expand the possibilities of that dish’s texture based on the cuts you use. In other words, your repertoire of what you can and WILL cook is directly affected by how well and confidently you can use your chef’s knife.
In this lesson, you will learn how to safely and properly cut a variety of ingredients no matter what their shape. There are a lot of fancy and often confusing terms used in recipes to describe different ways to cut ingredients. Terms such as mince, julienne, chiffonade, and brunoise are all very useful to describe specific cuts, but generally, all you need to learn is how to slice and then dicing and all other cuts will naturally follow. Eventually, you will develop a special bond with your knife – the same bond a crafts person has with certain tools. Once this happens, cooking becomes extremely enjoyable.
Cooking Video Techniques
This instructional cooking video on Using the Right Pan & Heating to Saute, is part of the Rouxbe Cooking School.
This cooking video is taken from the lesson on
How to Sauté.
This instructional cooking video on Adding the Food When Sauteing, is part of the Rouxbe Cooking School.
This cooking video is taken from the lesson on
How to Sauté.
This instructional cooking video on Slicing and Dicing, is part of the Rouxbe Cooking School.
This cooking video is taken from the lesson on
How to Cut Using a Chef's Knife.
Using a chef knife to slice onions is a cooking skill you won't cry about learning. This quick cooking technique is especially useful when slicing pounds of onions when making recipes such as caramelized onions or French onion soup.
How to cut, dice, slice or mince anything with a chef's knife is one of the most important cooking skills you can learn. This video teaches how to cut any type of onion.
Instructional Video & Text Recipes
Buttery sauteed cabbage is an inexpensive, yet delicious, side dish that goes well with almost any dish.
Served as a side or unique salad, celery and onions are sautéed together with romaine lettuce, peas and then finished with a hint of mint.
Serve some crunchy, golden hash browns with your next breakfast or brunch.
A healthy and tasty side dish. Crunchy fennel sauteed with garlic, lemon and parmesan cheese.
Simple to make and oh so yummy to eat!
Cooking Video Tips
This instructional cooking video on What Happens When Heating a Pan?, is part of the Rouxbe Cooking School.
This cooking video is taken from the lesson on
Pan Frying .
This instructional cooking video on The Water Test | Heating the Pan, is part of the Rouxbe Cooking School.
This cooking video is taken from the lesson on
Pan Frying .
