How To Saute And Sweat Food To Enhance Flavour
As I go through some more basics of cooking principles, it’s important to explain some common terms used in a kitchen so today I’m going to describe the meaning of sauteing and sweating food, usually done in pan-frying or a saucepan.
Sauté
Sauté comes from the French word meaning ‘jump’ and refers to food tossed over and over in a frying pan to seal or brown it evenly on all sides. Very little oil or butter is used. The pan must be preheated and the frying medium sizzling before the food is put in. The sauté must then proceed quickly until it’s finished. A good heat and speed is the essence of sautéing.
The sauté is usually only part of the preparation of the dish. It may be done to seal or brown meat, to heat cooked meat or fish, or to mix or coat vegetables. The pan residue from sautéing meat or fish is often used in the sauce for the dish. By contrast, shallow-frying usually involves complete cooking of the food.
Sweat
Vegetables are said to be sweated when they are shallow-fried without taking colour. The process is often applied to onions and some other vegetables, which are literally made to sweat in butter and oil. The object of sweating vegetables is to drive off some of the moisture and to partly cook them.
Some of the subtle flavours are also given up to the frying medium that is then used in the preparation of the dish. It must be noted that fat absorbs flavours well. Sweating requires a moderate amount of fat and gentle heat. The food must be stirred frequently to prevent browning and ensure even cooking.
