Heat & Searing
Sautéing
quick cooking in a hot pan, keeping everything moving.
My video walkthrough is coming soon
Until then, the notes below are what I’d tell you if you were standing in my kitchen.
Sautéing is quick cooking in a hot pan, and it's how most one-skillet dinners get going. Keep everything moving and you get bright, just-tender vegetables instead of limp ones.
Do this
- Have everything chopped and ready before the pan goes on. It moves too fast to prep as you go.
- Use medium-high heat and keep the food moving, so nothing sits long enough to burn.
- Cut everything about the same size so it all finishes at the same time.
Watch out for
- Don't overload the pan. Crowded vegetables sweat in their own juices and go soggy.
- Don't step away. It's only a few minutes, so stay with it until it's done.
- Don't add the garlic too early. It burns fast and turns bitter, so it goes in for the last minute or so.
Remember
Prep everything first, keep it moving, and save the garlic for last.
Recipes that build this skill
Ready to practice?
You learn sautéing in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.