1. Empty pan on Medium-High heat 2. Wait until hot -- use the water test and wait for it to *dance* 3. Oil in 4. Wait a few seconds then put in whatever you are cooking 5. WAIT! Let it sit. Don't fidget, and definitely DO NOT CROWD THE PAN 6. Flip and continue to cook on the other side until you are satisfied! What's the difference between a sauté and a sear? Not much... a sear is pretty much the same just with a bit more of browning (from cooking longer or using a higher heat).
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Man I grew up watching you on PBS. You spiked my love for cooking. And you haven't aged one day.
Chef here with 15 years experience. Old mate’s technique is on point. The only problem is that what he is describing is called “Pan Searing” I know the culinary terms are looser and more relaxed in the USA but if you’re teaching them French cookery then you gotta know your terms. “Sauté” comes from the French verb sauter, meaning “to jump”, referring to how food jumps in the pan when tossed — quick movement, high heat, small pieces. You SEAR a steak. You SAUTÉ a stir fry 🙃 Traditional Sauté Basics: • Pan: A sautéuse (rounded sides) or sautoir (straight sides), usually wide for evaporation. • Movement: Constant tossing or stirring to avoid sticking and ensure even browning. • Food: Small, thin cuts — e.g. julienned veg, sliced mushrooms, diced chicken. • Oil/Fat: Just enough to coat the pan — too much turns it into shallow frying. Not Sautéing: If you’re putting a whole chicken breast in a pan, not moving it, and letting it sear to form a crust — that’s not sauté, that’s searing or pan-roasting.
When I was a kid like 25 years ago I used to message Rick, and ask him questions about cooking. And he seemed like he always had the time to answer me For some reason. this guy was so cool and still is thanks Rick. My favorite chef
This is pan frying. Sautéing uses small, evenly sized pieces of food, and refers to the motion of pulling the pan and flipping the food over heat, from the French word "sauter" meaning 'to jump'.
That is called searing Sautéed means to jump. As in sautéed veggies you are gonna pop the pan causing the items in the pan to jump
He's searing. Sauteing is fast cooking, high heat, including movement in the pan. Same heating prep though for both.
Love the simplicity of his teaching method. I tend to get wordy when I'm training folks so I appreciate his style.
This man is so calm and soothing. It’s hard to believe that him and skip are actually brothers
Yup. That's what I do, including staring at the pan!
I love Rick. He's so passionate about cooking and methodical about breaking down a process so that we are all better cooks. A treasure.
That jump cut when he added oil to the pan while there was still a little water in it 😂
I think the next episode should be about Sautéing.
Searing is a surface treatment used to produce a flavorful brown crust on thick cuts of protein. Sautéing is used to cook smaller pieces of food or thinner cuts of meat all the way through.
I'm glad a bunch of people came here and corrected him, That's not a Sauté that's a sear,
That’s a clean kitchen!
Hot wok, cold oil, food won't stick - Martin Yan I only have cast iron and stainless steel pans. I made omelets this morning in one of my cast iron. ZERO stickage! If you learn to use the knobs on the stove and how to use your pans... you can buy nice pans.. ONCE instead of cheap non stick pans every few years.
Still can’t believe this skip bayless’ brother 😂
Listen to him friends. Rick is an amazing teacher, student, coach, chef, and restaurateur. His passion/excitement for authentic, traditional, REAL,.. Mexican, Hispanic, Latin, cuisine, is almost second to none! He's spent 40+ years traveling, experiencing, indulging, learning, documenting, and refining recipes/ingredients/techniques, that SHOWCASE the food, in its most loving form, traditional, homemade, and just like my Mama-Grandma-Wife-sister-Dad-etc makes. Rick, is the real deal friends. Great man, chef, and author, ...-in that order. Of this, I am certain. - Paul A Trujillo.
He talks, you listen. That's how you saute! Grew up watching him on TV for years! A true icon of my childhood.
Didn't need this but I love that you teach such an important, basic, and fundamental technique so simply and quickly. A lot of the basics are actually difficult to grasp as a beginner and when you're a beginner you often feel hesitant to ask for basic guidance. Thank you for posting this!