6:46Spain on a Fork
Spanish Chicken in Bravas Sauce | Crazy Delicious One-Pan Recipe
Learn how to adapt Spain's iconic salsa brava into a rich, smoky pan-sauce for chicken in this practical, one-pan kitchen guide.
Technique
Sautéing
Sautéing: hot pan, dry product, room to move. Fast cooking that builds fond and finishes with a pan sauce in the same pan.
Sautéing: hot pan, dry product, room to move. Fast cooking that builds fond and finishes with a pan sauce in the same pan.
6:46
5:11Maangchi
Korean highway reststop potatoes
Learn the simple professional techniques behind Korea's famous highway rest stop potatoes (hyugeso gamja), balancing starch control, slow butter-roasting, and a sweet-salty finish.
11:17America's Test Kitchen
For the Best Scallion Oil Noodles, Use These Two Sauces | America's Test Kitchen
Master the balance of light and dark soy sauces and low-heat wok oil infusion to create authentic, deeply savoury Shanghai scallion oil noodles.
14:03Sip and Feast
The Sausage Pasta I Make More Than Any Other
A robust, crowd-pleasing pasta that demonstrates the power of proper deglazing, tomato paste caramelisation, and starch-water emulsification.
15:38Recipe30
The Secret Is in the Shells
Transform discarded shrimp shells into a deep, savoury stock to power a rich, dual-texture seafood bolognese that challenges classic meat-based ragùs.
16:27Backyard Chef
Satay Chicken Meatballs
Discover how to prepare tender chicken meatballs in a rich, one-pan peanut satay sauce using smart moisture-retention and emulsion techniques.
7:11Spain on a Fork
Spanish "Helmet" Garlic Potatoes | The Famous Cascos de Patatas
Learn the professional technique for Cascos de Patatas, the traditional Spanish "helmet" garlic potatoes. This guide breaks down the geometry of the wedge cut, oil temperature control, and the precise timing needed to bloom pimentón and garlic without bitterness.
5:28SAMUKICHI -Japan food studio-
Stop Adding Oil First—This Makes Mushrooms Golden Brown | Japanese Chef
Stop drowning your mushrooms in oil at the start. Japanese chef Samukichi demonstrates a counterintuitive water-first method that prevents sogginess and guarantees a deeply browned, plump finish.
7:24Stalekracker Official
Corn Maque Choux Will Change Your Life
Master the art of authentic Cajun corn maque choux with this professional guide to balancing sweetness, spice, and natural starch textures.
7:15Spain on a Fork
One-Pan CREAMY Chicken Pasta | Healthy 30 Minute Recipe
Discover how to execute a flawless, one-pan creamy chicken pasta using a starch-emulsification technique and a split-free Greek yogurt sauce base.
5:16Jamie Oliver
How To Make A Black Bean Soup | Jamie Oliver
Learn how to master the balance of texture and acidity in a classic black bean soup with this professional guide inspired by Jamie Oliver's rustic approach.
12:59Sip and Feast
Pasta alla Vesuviana - Ready in Under 30 Minutes
A professional breakdown of Pasta alla Vesuviana, a rapid-service Neapolitan pasta featuring a robust olive, caper, and tomato sauce finished with melted fresh mozzarella.
10:05Laura in the Kitchen
Corn Risotto with Crispy Prosciutto - The Only Way To Make It!
Learn the essential kitchen techniques to master a seasonal corn risotto, balancing sweet fresh kernels with savoury, crispy prosciutto and a perfect glossy emulsion.
6:14Spain on a Fork
The BEST Peas of Your Life | Spanish Guisantes con Jamón Recipe
Discover how to master guisantes con jamón, the classic Spanish tapas dish of sweet green peas cooked with rich cured ham, extra virgin olive oil, and sweet smoked paprika.
7:03Spain on a Fork
Spicy Spanish GARLIC Chickpeas | Quick & Easy 15-Minute Recipe
Learn how to transform humble jarred chickpeas into a rapid, high-margin Spanish tapa. Master the art of blooming smoked paprika and infusing garlic in extra virgin olive oil without risking bitterness.
9:34Spain on a Fork
The BEST-EVER Chicken Meatballs | Spanish-Style with Tomato Sauce
Learn how to prepare succulent Spanish chicken meatballs (albóndigas de pollo) in a rich tomato sauce. This professional guide covers the essentials of grinding chicken breast, blooming smoked paprika, and utilising a two-stage sear-and-braise technique.
7:01Spain on a Fork
Classic Spanish Salmon and Peas | Quick & EASY One-Pan Recipe
Master the art of classic Spanish salmon and peas with this efficient one-pan braising technique from Spain on a Fork.
11:32Backyard Chef
Why Has Britain Stopped Making This!?
Rediscover a classic British comfort dish. Learn the proper pan techniques to balance rich cream and savoury umami over perfectly crisp toast.
12:37Denis Prokopyev
This Might Be My Best Seafood Pasta
Discover how to balance the rich, spicy heat of Calabrian 'nduja with the clean, briny sweetness of fresh mussels in this fast-paced pasta technique.
10:45Denis Prokopyev
The Best Pasta I’ve Made With Just 6 Ingredients
Learn how to turn six simple ingredients into a rich, deeply savoury pasta using professional fat-emulsion techniques. This guide explores melting anchovies into a butter base for an instant umami sauce.
3:27Jamie Oliver
How To Make Macaroni With Spicy Peppers | Jamie Oliver
Discover the art of minimalist Italian cooking with Jamie Oliver and Nonna Teresa as they prepare a classic macaroni with spicy peppers, demonstrating the power of simple starch emulsification.
17:27Brian Lagerstrom
The 25 Minute Noodles I'd Choose Over Pad Thai
Master the fast-paced art of Thai street food with this 25-minute guide to Pad Kee Mao. Learn how to control wok heat, hydrate wide rice noodles perfectly, and balance intense savoury-sweet caramelisation.
7:30Spain on a Fork
Spanish Vinegar Chicken | Classic Pollo al Vinagre de Jerez
Learn how to master Pollo al Vinagre de Jerez, a classic Andalusian chicken dish that balances the sharp acidity of Sherry vinegar with the warmth of sweet smoked Spanish paprika.
15:07Epicurious
3 Easy Meals You Can Make in 15 Minutes or Less | Epicurious
Discover how chef Zoe Barrie leverages smart convenience shortcuts, rapid starch emulsification, and clever ingredient substitutions to deliver three high-speed, low-effort meals in under 15 minutes.
7:39Spain on a Fork
One-Pan Spanish Chorizo Pasta | Easy 30 Minute Pasta Recipe
Discover how cooking pasta directly in its building sauce can yield a superior emulsified coating with the Spanish classic Macarrones con Chorizo.
27:13Food Network
Ina Garten's 5-STAR Capellini with Tomatoes and Basil 🍅🍴 Barefoot Contessa | Food Network
Discover the professional techniques behind Ina Garten's classic capellini with tomatoes and basil. Learn how to control garlic infusion, preserve tomato texture, and emulsify delicate pasta sauces for a flawless service.
12:43Backyard Chef
Sticky Chicken & Cabbage Stir Fry
A masterclass in heat control: how to turn simple chicken thighs and green cabbage into a high-margin, high-speed stir-fry with charred edges and a glossy, reduced honey-soy glaze.
9:50Recipe30
The lunch I make when nobody's watching
Learn how to build depth, manage delicate proteins, and balance acidity in this ten-minute Mediterranean lunch of warm sardines and caramelised tomatoes on sourdough.
3:16Rouxbe
How to make Caramelized Onions
Master the essential technique of slow-caramelising onions with this guide from Rouxbe, perfect for adding deep, rich sweet notes to a variety of professional dishes.
11:37Backyard Chef
Salt & Pepper Chili Chips
Learn how to lift a classic British-Chinese takeaway favourite, Salt and Pepper Chilli Chips, using a custom Sichuan seasoning blend and rapid high-heat wok techniques.
Shorts & reels
Quick hits from the pass
Sixty-second clips — one idea, one trick, no preamble.
1:11Institute of Culinary Education
A little air. A little heat. A lot of technique. 🍑🌿 #ICECulinary #FineDining #CulinarySchool
2:43Denis Prokopyev
$4 Creamy Zucchini Pasta 🇮🇹🥒
0:52Fallow Restaurant
Caramelise Onions Fast
0:30The Mediterranean Dish
Ground Turkey Skillet with White Beans | Easy Mediterranean Dinner #easydinnerideas
0:31Downshiftology
Korean Beef Bowl
0:42Pailin's Kitchen
🍆The Eggplant Recipe for Eggplant Haters
0:28The Drunken Sommelier Food Show
Sri Lanka's #1 Street Food
1:58Steel Pan Guy
Crowded Pan Chicken
1:43Travels in India, London & the UK
Shree Khodiyar Kathiyawadi Dhaba - Sarangpur | Gujarat | India
0:3550 Best
How to Make a Sorghum Stir-Fry
1:05Chef James Makinson
Panda Express Orange Chicken & Chow Mein — Better Than the Original?!
1:22Fallow Restaurant
British Chefs Cook Egg Fried Rice for Uncle Roger
0:32Joshua Weissman
How To Cook With Stainless Steel
Questions from the pass
Sautéing: frequently asked
Why is my food steaming instead of sautéing?
Overcrowding the pan is the main culprit. If ingredients cover more than two-thirds of the pan surface, moisture cannot escape, dropping the temperature below 100°C and steaming the food. For dishes like sautéed wild mushrooms, cook in small batches over medium-high heat at around 190°C to ensure rapid evaporation and proper caramelisation.
What is the best oil for sautéing?
Use neutral oils with a high smoke point, such as rapeseed or refined olive oil, which withstand temperatures of 200°C without burning. Do not use extra virgin olive oil or butter initially; their low smoke points ruin the taste. Add cold butter in the last 30 seconds of cooking to baste proteins like chicken breast.
How do you make a pan sauce after sautéing?
After removing the sautéed protein, pour off excess fat, leaving the caramelised fond. Deglaze the hot pan with 120ml of dry white wine or stock, scraping the pan base. Reduce by half over high heat, then whisk in 30g of cold cubed butter off the heat to emulsify into a glossy sauce.
Should you dry meat before sautéing?
Yes, surface moisture is the enemy of a good sear. Pat beef medallions or pork escalopes dry with kitchen paper before cooking. Wet meat drops the pan temperature, preventing the Maillard reaction. Season with salt immediately before placing into a hot pan with smoking oil to achieve a crisp crust within three minutes.
What is the difference between sautéing and sweating?
Sautéing uses high heat of 180°C to 200°C and constant movement to brown ingredients quickly, building deep flavour. Sweating, used for base aromatics like onions and celery, uses low heat and a lid to draw out moisture without colouring, softening the vegetables in their own juices over five to ten minutes.