1. Empty pan on Medium-High heat 2. Wait until hot -- use the water test and wait for it to *dance* 3. Oil in 4. Wait a few seconds then put in whatever you are cooking 5. WAIT! Let it sit. Don't fidget, and definitely DO NOT CROWD THE PAN 6. Flip and continue to cook on the other side until you are satisfied! What's the difference between a sauté and a sear? Not much... a sear is pretty much the same just with a bit more of browning (from cooking longer or using a higher heat).
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Thank you Rick so much fir teaching to make a good meal.
Dear Chef Bayless, you are a national treasure!
In the last five years, my cooking game has increased significantly because of you and Marco Pierre White videos. Thank you x 1,000,000 Rick.
Dude is famous but still underrated. Super cool guy.
Always has cool info you can use for cooking at home for friends and family.
Time is an ingredient and knowing how to use it properly is the hardest technique to master as a chef.
Wow, absolutely blown away.
I’d pay to see Shannon debate Rick on food
I worked as a line cook in a high volume restaurant on Sauté with only 6 burners. Everything he’s saying is 💯
"And we wait....." 😀 I've learned so much about cooking from you, Rick Bayless. Thank you for making your videos available to us all.
I’m constantly going back to the basics to brush up on little techniques and suggestions. Especially from old pros. My mom passed away at age 95 recently. I could call her anytime day or night for tips on how long to cook a potato, tips on soaking beans, etc., etc. She had nearly 100 years experience and vast knowledge, thankfully through YouTube and social media, I can go on brushing up on my basics even tho Ma ‘can’t come to the phone right now …’
I miss my grandpa, However you made my evening. Thank you
Chef here with 15 years experience. Old mate’s technique is on point. The only problem is that what he is describing is called “Pan Searing” I know the culinary terms are looser and more relaxed in the USA but if you’re teaching them French cookery then you gotta know your terms. “Sauté” comes from the French verb sauter, meaning “to jump”, referring to how food jumps in the pan when tossed — quick movement, high heat, small pieces. You SEAR a steak. You SAUTÉ a stir fry 🙃 Traditional Sauté Basics: • Pan: A sautéuse (rounded sides) or sautoir (straight sides), usually wide for evaporation. • Movement: Constant tossing or stirring to avoid sticking and ensure even browning. • Food: Small, thin cuts — e.g. julienned veg, sliced mushrooms, diced chicken. • Oil/Fat: Just enough to coat the pan — too much turns it into shallow frying. Not Sautéing: If you’re putting a whole chicken breast in a pan, not moving it, and letting it sear to form a crust — that’s not sauté, that’s searing or pan-roasting.
Rick, you are a stud! I watch everything you put out, and have tried some of your recipes myself! I'm not Hispanic, but I seem to make more Hispanic food than other genres. Keep up the excellent work!
That *lets* at the beginning was nuts
What a good looking Man with a love for cooking. 👍🏻
Rick Bayless has to be one of my favorites. He seems like a really genuine and nice guy.
Clear voice and important knowledge
It's a great way to prepare vegetables for people who don't like vegetables.
Finally I use stainless steel for cooking without swering that the food stick to the pan 😂 have learned something after 30 years on this planet. Thank you!