Searing and Sauteing are one of the most common, simple, and delicious cooking methods.
The golden brown crust searing adds so much flavor whether eating as is or preparing for a braise or stew! Sautéing is an easy way to get a vegetable on the table or even into an omelet quickly!
I bet you have already done this and just didn’t know it!
First of all, what is the difference between Searing and Sautéing?
Searing
- Individual or smaller pieces of tender proteins, fruits, or vegetables
- Heavy bottomed skillet or cast iron skillet
- Minimal Added Fat
- Listen for loud sizzle sound
- Achieve a dark golden brown crust
- EXAMPLES:
- Steaks, chicken breasts/thighs, pork chops
Sautéing
- Many smaller, pieces of meat and vegetables
- Short cooking time (5-15 minutes)
- Medium – High Heat
- Minimal Fat
- EXAMPLES
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What do you need?
INGREDIENTS
- Smaller or individual portions of proteins
- Thinly sliced or small chop fruits and vegetables
- Spices/Herbs of Choice
- Fat
- Liquid for deglazing if applicable
EQUIPMENT
- Heavy bottomed skillet or cast iron skillet
- Metal Spatula or other heat resistant spatula
- Tongs
- Stove
The plan of A-snack
(a-snack…attack, get it?)
Searing and sautéing can most often be done in the same pan back to back. I like to sear my protein first and cook my produce in the fat pan drippings from the protein. You can also use two pans and whichever cooking fat you prefer!
1
Prep your ingredients
- Wash and slice produce thinly
- Dry off proteins with paper towels
- Season Generously with Salt and other herbs and spices
2a
Sear your Ingredients
Searing provides color and flavor to the finished dish!
Preheat your pan over med-high heat. Once it is hot add your oil .
**DON’T add your oil when you put the pan on the stove. This allows your oil to get too hot and burn before the cooking process is over.
If you don’t hear a sizzle when you add the food in then your pan is not hot enough. Remove the food and wait for the pan to heat up. Do not leave the food in the pan, this will result in overcooked/steamed meat not the dark golden brown crust we are after!
Remember all of the caramelization that happens adds flavor.
Pay attention to the brown bits on the bottom of the pan (fond) so that they do not burn. Adjust your heat accordingly.
2b
Sauté Your Veg
Sautéing your vegetable in the same pan you finished searing your protein lends tremendous flavor to the finished dish. To do this, turn the heat down in your pan. You may have to remove it from the heat for a few minutes if it is smoking.
Once the pan has cooled a bit, maintain the temperature over med-high heat. Then add a small amount of additional oil and your thinly sliced produce.
OR Preheat your pan over med-high heat. Once it is hot add your oil .
**DON’T add your oil when you put the pan on the stove. This allows your oil to get too hot and burn before the cooking process is over.
If you don’t hear a sizzle when you add the food in then your pan is not hot enough. Remove the food and wait for the pan to heat up. Do not leave the food in the pan, this will result in overcooked/steamed meat not the dark golden brown crust we are after!
3
Deglaze and thicken your pan sauce
Pour stock, wine water or citrus juice into the hot pan and scrape the bottom of the pan until all of the fond gets lifted up!
Fond = flavor!
It will make for a rich and unctuous cooking liquid and final sauce or broth
Add the rest of your liquid to cover 2/3-3/4 of your protein and other ingredients depending on the size of your protein and pot! Water works just fine but stock will give you a provide you with extra flavor.
(If you are braising, strain first, then thicken.)
Add a thickener and simmer until the jus reaches the correct thickness.
- Roux (cooked flour and fat) can add at the beginning or the end
- Slurry (corn starch or arrow root mixed with cold water and added then allowed to boil to thicken
- Dredge proteins before sear phase – lightly cover your proteins in flour or cornstarch and then sear – this means your sauce will thicken while it simmers
**a full article about thickeners coming soon**
