Shelf · Fire & pan · Medium heat
Sautéing
Cooking small pieces quickly in a little fat over lively heat, keeping them moving.
Why it works
Pieces small enough to cook through in minutes brown on every face if they keep changing which face touches the pan — motion is what makes it sauté rather than fry.
The tell
A continuous lively sizzle and edges that gild while the centres stay juicy.
How it fails
A crowded pan drops below browning temperature and the food stews in its own liquid — use a wider pan or two batches. Once it has released water, tip the liquid off and let the pan come back up.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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