What’s the difference between simmer and sautée?
Part of our Ultimate Guide to Cooking Techniques. Click to see more answers to your questions.
Simmering and sautéing are two different cooking techniques that are used to prepare food.
Simmering refers to cooking food in liquid that is just below boiling point. The temperature of a simmer is between 180-190°F (82-88°C) and it is characterized by small bubbles that rise to the surface of the liquid. It is mostly used for dishes that require a longer cooking time, like stews, soups, and braises.
Sautéing, on the other hand, refers to cooking food quickly in a small amount of hot fat, usually oil or butter. The temperature of sautéing is between 350-450°F (175-232°C) and it is characterized by the food being cooked quickly and constantly being stirred or tossed. It is mostly used for dishes that require a shorter cooking time, like vegetables, meat and fish.
Therefore, simmering is a gentle cooking method that uses a low heat and liquid to cook food slowly over time, while sautéing is a high heat, dry method where food is cooked quickly by stirring or tossing in a small amount of hot fat.
