It is a culinary term that comes from French and literally means “to jump”. Refers to a cooking technique in which food, usually cut into small pieces, is cooked quickly in a small amount of hot fat, such as oil or butter, in a frying pan.
The technique is performed over medium-high heat and is characterized by constant movement of the food, either by shaking the pan or stirring the ingredients, to prevent them from burning or sticking. This “jump” in the pan is what gives the technique its name.
The objective is to brown the food while preserving its texture, moisture and flavor. This method is ideal for quickly cooking meats, fish, vegetables and even some types of fruits.
In terms of cookware, it is a sauté pan. It is a type of pan that has straight vertical sides and a wide base. This distinguishes it from frying pans, which tend to have steeper sides.
These types of pans usually have a lid, which allows them to also be used for wet cooking methods such as braising or braising. The shape of these pans makes them ideal for cooking foods in a minimal amount of fat, such as oil or butter, and for cooking techniques that require food to be moved frequently, such as sautéing.
In addition, the high sides allow liquids to be added to the pan without the risk of overflowing, making them ideal for sauces and stews. These pans are usually made of stainless steel, copper, cast iron or aluminum, and often have a thick bottom for even heat distribution.
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