My first post for Made In, back in October, was in part about the importance of bringing us back to basics. And now weโve come full circle: for this, my last post, Iโm going to get into a foundational cooking techniqueโsautรฉing.
What Is a Sautรฉ, Anyway?

Sautรฉing just sounds so intimidating โ or at least thatโs how I felt fifty years ago. But itโs just the French (and the culinary elite) messing around with us, and itโs also a short way of saying โcooking in a skillet with some fat over pretty high heat,โ which is less scary-sounding but not as elegant.
Regardless of what you call it, sautรฉing might just be the foundational cooking technique, in that you can pretty much sautรฉ anything and you probably wonโt mess it up too badly. Itโs just cooking food in a skilletโI like a stainless steel pan hereโusually in enough butter or oil, to film the pan โ although you can use more if you like. (Iโd call that โshallow-frying,โ but the borders are gray and permeable. The idea is to โsurpriseโ the food โ a little spattering is normal - to create a crust, to brown the outside while the inside cooks but doesnโt overcook.
The Rules of Sautรฉs

Here, a few rules.
- Before adding the food, make sure the fat is almost smoking โ shimmering is a good sign or, if youโre using butter, waiting until the foam subsides (but before the butter browns). You can add a pinch of flour or the like and, if it sizzles, the fat is ready. Thatโll get you the browning we all yearn for.
- Make sure your food is thin enough to cook through to the centerโno more than an inch is a good benchmark.
- Donโt crowd the pan unless you actually want your food steamed.
- And please donโt try to move or turn the pieces until they release easily from the pan; when that happens, it means youโve got a nice crust going.
- Be patient and let your food be. Itโll be okay.
Stainless steel pans can be challenging because theyโre not nonstick, but that wonโt matter if you use them correctly. I love how durable they are, and for even heating, stainless steel really canโt be beat. Plus, youโve got that sheen of fat as insurance. Just keep an eye on the cooking process.
What to Sautรฉ

One of the best animal products to cook in stainless steel is shrimp, and since weโre talking about basics here, shrimp is among the easiest things you can cook; if you have good shrimp (keep reading), it does not take much in terms of ingredients or time to get it tasting good. Garlic, chili powder, parsley, olive oil; thatโs really it, and itโll be good with bread, over rice, tossed with pasta, or stuffed into tacos. Try the aptly titled Simplest and Best Shrimp to see it in action.
A note on shrimp: As with all ingredients, but especially seafood and shrimp, try to find some that are wild-caught and domestic to avoid issues concerning sustainability and labor. (Or use another protein in shrimpโs stead: Sliced squid, chicken chunks, or even tofu cubes are all good substitutes.)