How To

How to sauté the right way!

The key to spot-on sautéing is all about not crowding the pan, apparently...
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A lot of recipes call for ingredients to be sautéed, which essentially means tossing your food in a hot, dry pan over a high heat so it cooks evenly and quickly.

Tess Immens, our Test Kitchen guru, takes us through the easy-as techniques for sautéing vegetables and meat.

Step 1: Make sure that your ingredients are all cut to a similar size; this will ensure that they cook evenly.

Step 2: Make sure that your pan is hot, before you start, and heat up a small amount of fat. We’ve used 50/50 butter-to-oil, so you get the flavour of the butter but the oil stops it from burning.

Step 3: Once the fat is nice and hot, add your ingredients. Try not to overcrowd the pan, as you’ll lose heat.

Step 4: Keep everything moving! Keep stirring and tossing the ingredients, to ensure that everything is evenly cooked and has a beautiful golden-brown colour.

And once you’ve mastered the technique, you can start getting down with dishes like these gorgeous sauteed mushrooms on toast or delicious balsamic chicken with sauteed vegetables.

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