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).
38 Comments
That’s a sear
this is seriously the most understated 101 to cooking food at a high level
Yes, let's talk about sotejing
So as per your demonstration if it is called sautéing then what is searing then? @rick
You mean searing
Thank you so much for this video Chef.
Right, so what's the difference between this and shallow frying?
Except pan cooking a steak. Med-high, tiny bit of avocado oil, flip steak every 30-40 seconds until done (internal temp 140). Flipping it more gets you the same outer crush, BUT Zit gives you more of one cooked temp inside, as opposed to well done on the outside and gradually getting rarer in the very middle. Try it.
Best pan for this, non stick…cast iron …. Stainless?
Very interesting. So what are the benefits of heating the pan before adding oil, rather than heating it with the oil?
The lowest amount of moisture in saute
that's not sauteing, that' just a pan sear. Saute means "jump" in French and certainly did not sure anything. Also, you didn't specify that the pan was stainless which has a totally different technique than carbon steel or cast iron. Also, you put Hot oil into a pan that already had Hot water in it. Do you WANT to cause a fire? Where the hell did you learn to cook, Kmart? lol
So I added water and oil 🔥 🥵
Thank You for this tutorial Rick! Apparently I've been doing it wrong, by putting the oil in a cold pan then heating it.
If you add oil to a hot pan , is there a danger of the oil sputtering up and burning your skin?
Brown crispy nice
Sorree . . that's pan frying. "Saute" in French is to .. jump. Sauteing is tossing the items you are cooking up and down to even-out the frying effect AND spread whatever you're adding as flavoring – if anything. The whole idea is a more complete overall cooking vs one or two-sided browning.
I thought this was called searing
I like how you dress up like a stock car, with all those brands on your sleeve. That's kind of cool, ngl
Nice one ❤❤
Late to the party. Is this Skips's brother? I like this guy.
Add a little bit of oil from this gigantic bucket of oil
Skiiiiiieeepppp why you in the kitchen
bs😅
An OG on saute station is a beautiful thing.
Look how clean those hood filters are! Takes pride in the kitchen.
At about 65° F in my house, it takes literally about 20 minutes to fully preheat my full copper sandwich stainless steel pan (12") on a glass convection oven, then it takes about a minute for the oil to get to the right temp. Wayyy longer than I thought until I really tested it. Since you're usually pretty busy in the kitchen juggling tasks though it never seems like that much without testing.
One thing he didn't do which you really should is always empty out the water you threw in to test the pan's temperature; no matter if it's a single drop. Hot water mixed with hot oil in a hot pan can cause a splash that can burn your hands or other exposed skin. Just quickly turn the pan over or go over it with a dry towel once.
Putting that giant jug of oil so close to that flame really freaked me out haha
Genial amigo.👌🏼
When did the word MEAT become protein. Seems like a weak, shovel chin way of skirting the fact that your cooking delicious animals
This is pan fried. Not sautéed. Sautee literally means jump so unless you are constantly moving the food you are just pan frying..
That’s where Rolf Harris went..!
Is there a reason to wait for the pan to get hot before adding oil or anything? What's the difference?
A lot of people are gonna keep messing up "wait" 😮💨
It looks like frying with less oil.
Grew up watching him, still use his recipes 30 years later. Met Rick twice now, such a humble guy. Love his passion for the food and someone I can always recommend to friends. ❤
Isn't that pan searing and not sautéing?