Sautéing vs. Simmering: Finding the Sweet Spot

1. Sautéing (Medium-High Heat)

The Goal: To cook food quickly, brown the outside, and keep the inside tender.

The Action: “Sauté” actually means “to jump” in French. You want your food to sizzle the second it hits the pan.

The Cue: If the pan goes quiet, it’s too cold. If the oil is smoking, it’s too HOT!

Best for: Onions, peppers, thin cuts of meat, and shrimp.

2. Simmering (Low to Medium-Low Heat)

The Goal: To gently cook food over a long period or reduce a sauce without scorching it.

The Action: You’re looking for “lazy bubbles.” Just a few breaking the surface every second or two.

The Cue: If the water is rolling and splashing (a full boil), turn it down! You’re toughening the food.

Best for: Soups, stews, pasta sauces, and poaching eggs.