The Basics of Sautéing Correctly!

[@Harrold-Ballasagna]

Man I grew up watching you on PBS. You spiked my love for cooking. And you haven't aged one day.

[@lordmagicpants]

a HUGE part of cooking is patience. There are some steps you just cannot rush

[@devanman7920]

That's something I really needed to learn.

[@Wyatt_Riley]

Patience is a skill far too few people practice

[@CentristDad155]

Well said. This is brilliant content. I hope my cooking improves

[@fatbastard7539]

Unless you're working the saute station at TGI Fridays and you have 18 tickets up. 😅

[@alexanderandersson9476]

I mean that’s true but in the end it’s all about balance.You can’t rush some things but also you can’t be too slow with other. Balance of the flavours and texture, together creating a big symphony.

[@postive-vibes]

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.

[@hooknows30]

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

[@CybershamanX]

Yeah, I don't know why they didn't correct this. 🤷🫤

[@s.b1633]

100% what i was about to say.

[@rickroll9086]

It’s called pan-frying. Searing is just browning the surface, not cooking it all the way through. A pan fried protein will have a seared surface. Yes, sautéing means ‘jump’, as in tossing in a relatively smaller amount of oil or butter. Technically these terms are not interchangeable.

[@ryandunn2930]

@@rickroll9086technically they are. You can jump AND sear IN butter all the same time and you get a couple different things. Just depends on where you go.

[@ebenoit72]

No, it’s called searing. All that extra explanation was unnecessary.

[@tazboi81]

He talks, you listen. That's how you saute! Grew up watching him on TV for years! A true icon of my childhood.

[@obrecht72]

Love the simplicity of his teaching method. I tend to get wordy when I'm training folks so I appreciate his style.

[@TonyCampCamppartyof4]

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

[@tankstone3]

I think the next episode should be about Sautéing.

[@AndiB111]

Lol

[@gravitationalconstant]

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!

[@stoopidpants]

I'm so glad Bayless is making content...he's so legit and a really good teacher.

[@tonysamosa1717]

“I saw Michael Jeffery Jordan Cook an5 course meal with a bag of potatoes and a dog turd. Lebron could never do that”

[@user-ot4ch4qh9c]

hes searing, not sauteing.... great teacher...

[@frankiemendez4601]

​@@tonysamosa1717Is that Skip?😂

[@KeyshawnJenkins]

@@user-ot4ch4qh9c Wrong..but okay.

[@makisp.1428]

@@user-ot4ch4qh9c Thanks for saying this. I thought the same.

[@CuisineSeven]

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.

[@randallmilton]

Immediately I thought “sure looks like searing to me…” 😂

[@Shiirya]

english isnt my first so while in theory you are right maybe he use the terme more as a generic cooking idea, we do that in every language, even sompler maybe its a valid term in pro cook UK

[@private_citizen]

Yeah, I'm confused, he said saute and I'm still waiting to see the mushrooms and onions.

[@jondriesen2189]

Yes. I wouldn't do this to a full chicken breast

[@voidsaverob]

​@@Shiiryayeah it's basically like this, it's a common usage rather than a very technically accurate use

[@jessesymons4335]

Your passion is infectious love it

[@daphnepearce9411]

Yup. That's what I do, including staring at the pan!

[@puppetguy64]

I thought it was juat me😁

[@garyhyndman1105]

Pan staring is an integral part of the process.

[@chistoso1985]

You're actually contemplating life as you wait.

[@daphnepearce9411]

​@chistoso1985 so true!

[@nothingserious8577]

As soon as you turn away it starts to burn

[@gennybernard5877]

Thank you, Chef Rick, for sharing cooking techniques and tips.

[@Jules-bd6jg]

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'.

[@austindelisle3900]

Sauté literally means fry food quickly

[@Jules-bd6jg]

@@austindelisle3900 this dude can't read.

[@simoharjane7823]

you right ! saute means jump. the motion of food jumping off the pan with hand movement

[@lorrainemoynehan6791]

@@austindelisle3900 you are 'literally' wrong. Sauter is the verb to jump

[@teymourbayat8266]

​@@lorrainemoynehan6791and also to f... a girl ! 😎

[@madisontwatter]

Love your work, Rick!!

[@cassiepriest]

Thank you for this video! I love your right to the point and no long intro explaining what your about to show.

[@rickcoona]

Thank you Rick, your contend really makes me smile when i am having a bad day, you are very appreciated

[@johnantonis8815]

Yes love seeing you here on KZbin been well for see admire you great chef and your great food

[@Hedy-o9h]

Your videos always brighten my day.

[@garygsp3]

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.

[@silviobrolusconi2890]

If yan can cook, you can cook too! Used to love his show, taught me a lot about Asian cooking

[@westernrider100]

@@silviobrolusconi2890 When did Rick Bayless show us any Asian recipes? If he did, I'd really like to check them out.

[@xannyboofer7029]

@@westernrider100martin yan, not rick bayless

[@reiko1273]

does ur cast iron smell when u cook eggs in it tho

[@westernrider100]

@@xannyboofer7029 Thanks for the correction.

[@stevemill8959]

Rick is one of my favorite chefs, since being younger I would always watch his tv show one plate at a time and he is the reason I recently traveled to Mexico City for the culinary experience

[@FC-vi4nv]

He's searing. Sauteing is fast cooking, high heat, including movement in the pan. Same heating prep though for both.

[@gickygackers]

Saute is french for toss/throw, yes. I always though Saute is when you flick your wrist to toss/flip in a pan.

[@Mossy5150]

​@@gickygackersyou can simulate that with a tool, but also generally yes.

[@ryanhall6043]

To jump it means. So referring to the items in pan jumping

[@emperorspock3506]

Yeah, the technique is right, but he's searing 😁

[@robertpell9190]

This is not Sautéing!!!

[@JudesViews]

Nice, glad to have found you...found chef jean pierre month ago...you two will teach me well...TY and Happy New Year to you and your team 🎉🥰

[@kcstott]

I'm glad a bunch of people came here and corrected him, That's not a Sauté that's a sear,

[@nolansykinsley3734]

But they are wrong "What does sauté mean? The word is culinary-speak for browning or cooking a food quickly over fairly high heat, using a small amount of fat in a wide, shallow pan." this is 100% a sautee.

[@ryandunn2930]

If you take the direct meaning of sauté then you’d be correct. Both would be correct with also so additional meanings.

[@MH-sk7cs]

@@nolansykinsley3734 Sauté in French translates to jump. Meaning you move the food around rapidly, or to “jump” it around the sauté pan. I consider what he’s doing a sear. If you did the on a flat top would you still consider it “ sautéing”? Probably not. He’s using a sauté pan to sear. Not that you asked for it, but that’s my 2 cents of a professional opinion.

[@Cbd_7ohm]

​@@nolansykinsley3734Wrong.

[@SirReginaldBumquistIII]

He's talking about working the sautee section you idiots

[@dulceperez9839]

Love your patience thank you so much God Bless you I’m going to be eating good because of you yum yum 😋😋😋

[@DaxianPreston]

That jump cut when he added oil to the pan while there was still a little water in it 😂

[@prakash525]

I was looking for this comment

[@sosalish441]

@@prakash525me too

[@AmbicionEterna]

It’s not a lot of water. Doesn’t do much

[@SpiralSine6]

@@AmbicionEternayeah it’s like a couple individual drops at that point

[@DaxianPreston]

@@AmbicionEterna it absolutely would. I’ve been cooking professionally for 20 years and it only takes a drop to cause spatter.

[@maryannedeering1663]

Thanks a million for sharing these tidbits of your knowledge, much appreciated ❤

[@paultrujillo9923]

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.

[@ObieTriceratops]

Why listen to someone who is teaching you to sear meat and calling it sautéing? The key component of sautéing is continuously moving the ingredients at very high heat.

[@paultrujillo9923]

@@ObieTriceratops It's a generalized expression. I speak of his knowledge, simplified techniques, basic kitchen 101. I didn't need this short demo "nugget", as I cook "fairly" well, but just wanted to confirm, somewhat validate Rick's tutorial, that this is a proven way to safely/efficiently sautee foods-(proteins). Just an observation, and confirmation, that's all.

[@ObieTriceratops]

@@paultrujillo9923 its not a generalized expression. Its a specific technique and its not featured in this video.

[@paultrujillo9923]

@@ObieTriceratops It's ok. You're right. I was wrong. I stand corrected. I learned something today. Still a fan of Ricks', and hold him in high regard, respect his body of work. Happy Monday Obie, and friends, have a great safe, productive, and fulfilling week 🙋‍♂️.

[@bbgirl6741]

Agree with you Paul Rick Bayless is awesome love to see all his videos , get great tips.

[@lindam7430]

Your videos are excellent, you make cooking look easy and delicious.

[@dougdoty5682]

Love the cooking lessons in every show of Rick's. I love watching him cook.

[@yakilladakilla]

Same. So glad I found his channel

[@bbgirl6741]

Me too,he’s great 👍🏼

[@yakilladakilla]

​@@MickcottonCan you be specific or you just gonna leave it at that?

[@jdub-replicant]

i liked that he pointed out it will stick but then release itself.... i have noticed this but have a bad habit of trying to shake it loose for some reason.... thanks for the tip rick!

[@lelacurry-vv4it]

I love your cooking techniques! Thank you for sharing 😊

[@alh777]

Wow, I didn't know that. Good technique!

[@briandavid8658]

Thank you Teacher/Chef. Just learned something. I will use the lesson the rest of my life.

[@mauseratimeowzebub8818]

Mr. Bayless, what you demonstrated was searing. "Saute" literally means "jumping"; i.e., toss/stir ingredients in a hot pan.😂

[@apostasiaelegcho5612]

He doesn't need your help, I'm certain.

[@mattturner5750]

What restaurant are you in where we can watch your expertise?

[@jeffmccloud905]

actually, this is pan frying. he is using the pan frying technique to sear a piece of chicken. there's a difference. (but yeah, you are correct - sautéing is for smaller cuts of food that might "jump" as they lose moisture. not only does "sauté" mean "jump", it's even a maneuver in ballet).

[@yessum15]

Good catch.

[@fvrs3411]

Wrong. In french terminology sauté means to fry in a hot pan with the goal of putting color on the ingredient. Sautéing in american cookery basically means cooking whatever in a pan.

[@harshupretishortsfunnymemes]

As a chef myself u r doing a good deed for everyone who cooks😊

[@ec8927]

That’s a clean kitchen!

[@earthwormandruw]

Cameras about

[@shrayesraman5192]

​@earthwormandruw any professional kitchen will be the clean. Cleaning is a huge part of professional cooking

[@earthwormandruw]

@@shrayesraman5192 oof. Would you mind coming and telling my GM that please?

[@shrayesraman5192]

@@earthwormandruw damn I won't eat there haha

[@earthwormandruw]

@@shrayesraman5192 I sure don't!

[@jamesa.rodriguez8598]

Thanks, Chef. Long time fan. I'm looking forward to more content.

[@dunebillydave222]

I love your food and your attention to detail. I love how you work diligently to get things correct & authentic. Rick Bayless rules! Edited to fix my dyslexic misunderstanding.

[@rustyshackleford1910]

Attention to detail? The guy doesn’t even understand the terminology he’s using though. There is nothing correct or authentic about “sautéing” here. The man just pan seared a chicken breast, he didn’t sauté it.

[@tofu_golem]

Rick Bayless is a gift to the American culinary landscape.

[@nellosnook4454]

Thanks Rick! 👌

[@janalu4067]

The fruit of the tv dinner decades is that now adult children need kitchen parents. Beautiful. Thank you for doing this. I get this on my induction cooker after a few moments on 165 degrees Celsius settings and my Alclad-style steel pan.

[@equinoxproject2284]

Is that sautéing or is it pan frying, because they are different.

[@thetaylor650]

Pan frying would use considerably more fat I believe. Don’t quote me tho

[@CASII47]

That's actually "searing". Pan-frying would consist of more fat in the pan and something sauteed needs to have consistent movement, because saute means "to jump" in english. When your recipe says "saute the onions" you don't just throw them in the pan and let them sit; you move them around. Same thing here. I'm 100% sure Chef Bayless knows the difference, he just chose the wrong food for his demo.

[@equinoxproject2284]

@@CASII47 Searing, yup. 100.

[@chetstarvish2859]

Would love to spend a day with you in your kitchen chef your enthusiasm and love for your craft is contagious and inspiring!!

[@tiacho2893]

Sufficient preheating is the most common mistake newbie cooks make next to over cranked heat. I have heard from other chefs that Rick's temperature control is meticulous.

[@TheKathybarth]

Thank you for these “how to” videos. Excellent!!

[@Mark-nu3us]

FINALLY a guy that makes me WANT to learn because he's ACTUALLY EDUCATING!!!!!!!!!!

[@78Abdi]

Still can’t believe this skip bayless’ brother 😂

[@Jmcrae89]

Honestly? Literally the first question/thought I had looking at him.

[@78Abdi]

@@Jmcrae89 wait as in, you think they look alike?

[@topgun2580]

​@@78AbdiThey look exactly the same. Remove the goatee and glasses. Same dude.

[@78Abdi]

@@topgun2580 just two old white dudes. That’s it. Besides that, and the shared last name, I don’t see the resemblance.

[@adamyoung8289]

​@@78AbdiThey have the same speech patterns, eyes, and upper face. I didnt need to Google it, but I did anyway, and yeah, he is Skip Bayless' younger brother.

[@johnzurek5011]

Again sir you are a gentleman, good luck to you and Happy New year.

[@raghuramkalyanam]

Yes exactly add the oil while there is some water drops. It will be fun😅.

[@carlvanich8296]

Wow! Rick Bayless!! I've watched your smoking show so many times. He always would share with the whole crew at the end. Subscribed!

[@Argonaut80]

Sauté means to jump. Am I missing something here? If you lay it in the pan, and don’t make it jump, isn’t that just searing? To me means placing food in hot pan with oil, and keeping it moving.

[@Chzydawg]

I think what he is trying to say is that a lot of people feel the need to move the pan excessively when sauteeing. Whereas you need to generate enough heat to cook the food, before moving stuff around. He is explaining it rather poorly though.

[@voidsaverob]

nah that's what saute technically "should" mean, however lots of people use it to mean searing

[@rustyshackleford1910]

@@Chzydawgno, he’s just using completely incorrect terminology. Sauté literally means “jump” in French and is a technique of moving the food in the pan

[@jimmiematho8082]

you are 100% correct. he is demonstrating searing...lol....sauté is moving the pan to hop the product around...ahahahah I'm a Chef and you are 100% right, Rick should know better.

[@SeraphsWitness]

They're not opposites. To saute includes searing. And you don't need to literally make it "jump" for it to qualify. It's the methodology that's important. The pan itself is a saute pan. We don't get mad at people for making "Buerre Blanc" when it's yellowish and has a lot more than butter in it. Taking French cooking terms too literally is not helping us here.

[@jasonrucker9712]

This guy is a national treasure. This guy is a world treasure. This guy is a treasure to cooking. This guy is a treasure to Mexican food, Mexican, culture, and Mexican cuisine.

[@lisab.3091]

I think one reason people have a difficult time sauteing is the preponderance of non-stick cookware. You're not supposed to preheat non-stick without oil or butter in the pan. Very difficult to saute well with non-stick. Everyone should have a stainless steel or cast iron saute pan or skillet for high temp cooking.

[@gregorskiff]

Agree, also a non stick coating will be ruined in a short time at those high temps.

[@sean78745]

Yeah alot of ppl arent using restaurant quality stainless steel such as this

[@williamwalker5326]

I prefer cast iron when cooking at home but, naturally, they are much too heavy for a professional kitchen.

[@ahoksbergen]

Yeah, high heat and no oil in non-stick ruins the teflon

[@xochitllee24]

This man is the Mr.Rogers of cooking channels. He’s so easy to follow and so respectful of culture. Big holiday hugs Bayless, you’re the bomb dig 💖

[@libraryofpangea7018]

Except for mushrooms, which have a high water content. You want to cook your mushrooms on dry without the fat source and then add the oil in later once they have reduced by about 50% to brown them.

[@killerb720]

30 years I missed this tip, when the start a squeaky sound, add your oil. The flavor concentrates

[@libraryofpangea7018]

@@killerb720 Absolutely, something else to note is that fungi are as diverse in flavour as plants & animals. As a mycologist I study fungi, as much as I love the common Agaricus bisporus (white button & portabellos) there are so many other delicious fungi that I think are under valued.

[@cmc02888]

I'll give it a try I usually use a small amount of fat to sear shrooms but I'll try nothing

[@connorgaskill7653]

Or forgo fat altogether for a smokier, roasted flavor. Very difficult to actually burn them.

[@Whataboutseconddinner]

I can’t recall the channel I watched but there’s a guy on KZbin that did a comparison starting mushrooms with water and with oil. I tried the water technique after seeing it. Turns out better in my opinion. Start them with a small amount of water, add some salt when the water is almost evaporated to draw out more water. Oil or butter at the end to brown them. Turns up great every time. Mushrooms (almost) cannot be over cooked.

[@cmc02888]

Thanks chef for teaching homecooks and professional cooks/ not enough info out there for professional cooks

[@afcgeo882]

That’s literally searing, not sautéing. In sautéing, you use a very hot pan, just a little bit of oil, and then you cook your ingredients by quickly moving them around (that last part is essential).

[@thomasphillips4906]

get a life. im guessing a brit

[@NeoRimeOnline]

This is ky favorite sauteing video on KZbin. It rrally shows that cooking doesn't have tk be this frantic, stressful thing that a lot of people think it is.

[@sylvariatzaka]

Don't trust a cook that says sauteing when he's actually searing.

[@Piemasta9000]

that depends, is he only doing that to get a crust. or is he trying to cook it?

[@jimmiematho8082]

@@Piemasta9000 he is searing...NOT sautéing

[@JuliaRutledge-o5k]

Enjoy watching Rick...hope to see more shorts!

[@johnathoncastro]

Dude just flipped a chicken 😂

[@BeAHappyCamper2Day]

I love how you just stood there. Maybe , just maybe people will understand. Best way to try to get through to people.

[@vespasiancloscan7077]

Can you really call this sautéing, though?

[@sjn8768]

Yeah looks like pan frying to me lol

[@mountainboyoakley3119]

Yes

[@IamHenryK]

​@sjn8768 the definition of sauteed is "fried quickly in hot fat". For some reason in the US we pan fry protein and saute veggies

[@sjn8768]

@@IamHenryKhaha for sure. I would never tell someone to sauté a chicken breast. So your point is taken

[@GarthKlaus]

No

[@zack4258]

I didn't know the stick and relieve effect . Thanks for the Basics .

[@grilledcheese2170]

Searing

[@SingleFileCooks]

Look how clean that kitchen looks ❤

[@Kpooji]

That’s not sautéing, it’s pan frying. The chef likes fancy words. Oh you have to wait for the pan to heat up! What an expert. 😂

[@AL.BUNDY.]

I find Skip to be a bit obnoxious.

[@thesinaclwon]

Anyone who refers to meat as “protein” and not as chicken, beef, bacon, pork, steak, or any other of the names that meat has been called by for centuries is in fact a obnoxious tart.

[@kkupsky6321]

This man is so consistent with his facial hair. I believe whatever he says. I also have a Guido Fawkes kinda thing goin. I love how much energy he’s always got. It’s awesome doing what you love.

[@TheJodo2010]

I’ve been a fan of Rick’s for YEARS and for some reason KZbin is just now recommending him… 2024 is gonna be a great year

[@JohnGauge790]

Such a simple, but important part of the process.

[@helenlim467]

I love this teaching so very much!

[@jjabrony1973]

Too bad it's wrong. He just seared that chicken, not sauteid

[@JudyRichards-u4o]

I used to watch his show on tv. I forget the name but he and sometimes his daughter cooked Mecican food and i loved it. It was from his home i think.

[@ruskin1449]

That's a extremely clean hood great job.

[@daniellee7342]

I loved your shows u would high light food from all over me and my mom cook mexican food high level and when we saw u u were Great Point one

[@TheRealJohnMadden]

For anyone learning to cook at home, I highly recommend buying one of the Americas Test Kitchen Cooking School books to really learn a lot of the basic skills. Surprisingly there’s really not a lot of KZbin channels that cover the basics of cooking like you would see in a culinary school. I wish this kind of content would be more widely available because a lot of people are terrified to truly cook because they think it’s expensive and gate kept, but anyone can be a truly great cook by just practicing.

[@jesuschaidez7716]

Rick, I’m sure you are familiar with this dish, but if you are not, I highly suggest you look into chile pasado! It has a rich and dark profile, and it’s made into a guiso typically with onion and tomatoes, and northern Mexican cheese. It’s very regional, and you can probably only find it in its best form in the states of Durango and chihuahua, but I think it’s a dish that would compliment your repertoire!

[@lb7144]

I learned something today 👍🏾 I will be trying this

[@HernánDías-j1x]

Thank u thank u! I don't belong to the kitchen and have always wondered why cooks can retire the food from the pan easily and mine remains stick to the bottom, so u just gave me the answer: I must weit till it releases itself when is ready! So SIMPLE and it took me a lifetime to know it 🥴😅

[@bryan77727]

I'm glad your on here

[@GEOSynths]

This is probably the best example I've seen, just waiting or else it sticks...Thanks for this :)

[@userpedroo]

Praise God God has given Rick a lot of good things 🎉

[@jarodmorris4408]

Miss your series about cooking through Mexico. You had some of the best videos. Now, get your brother Skip under control. :) Also, you should do a meetup back in OKC where you grew up.

[@saydaddy91]

This man is so calm and soothing. It’s hard to believe that him and skip are actually brothers

[@eliassalcedo5229]

Nice and clean kitchen, that's standard.

[@karenreaves3650]

Thank you we have a new beautiful stainless steel set, I want to keep it looking new.

[@theragingrodent__]

Waiting for the release is really important and an overlooked step for sure! My first couple times searing scallops I absolutely butchered them because I was afraid of the stick. Another couple seconds and they would have popped off perfect.

[@d.aardent9382]

Really loved his Create channel series

[@DianaCannella]

Geez I love this guys videos 💕🔥

[@alkalk8938]

This mans food shows from over a decade ago where he would travel to somewhere in Mexico and have a local authentic meal, then go back home and recreate it as close as possible opened my eyes to some amazing food that my family and have eaten for many years.

[@bobbygetsbanned6049]

Looks good chef.

[@RRtradestar]

I'm proud to say I learned this on my own with practice and patience

[@userpedroo]

This guy is my favorite cook I see him on kpbs in San Diego California 🐬🌊

[@georgewbushcenterforintell147]

Saute staton was one of my favorite things to work . When I got really dialed in I felt limitless I wasnt really thinking anymore just pushing food out 35 sea bass 30 sole almondines all of the artic char we had . Really fun times .

[@Frisbinator]

This was a good reminder video, I like to shake stuff around in the pan 😅

[@Mc.Raid_]

I used to love watching this guy on I think PBS on Sunday mornings cooking up storms

[@jamesfriesen191]

He's absolutely right - when I worked in a kitchen, I was trained to only flip protein once, and to be patient and let it cook, without constantly messing with it.

[@carolyn7298]

Good basic lesson!