The Art of Sauteing
Sauteing is the process of cooking food quickly, typically in 1 to 2 minutes, in a small amount of fat or oil over high heat. A saute pan with straight sides is known as a sautoir, and with sloping sides, a sauteuse. A high quality saute pan is an important ingredient for successful sauteing. A good pan can prevent unevenly cooked food or "hot spots" where food can scorch.
Virtually all foods can be sauteed with a few exceptions: when sauteing meats, use only tender high quality cuts. You may also want to be sure that you have a saute pan with a metal handle so that you can "finish" the meat in the oven without removing it from the pan if it requires warming or further cooking.
The Sauteing Process
Step 1 - Add enough oil to coat the bottom of the pan.
Step 2 - Add vegetables or meat to oil.
Step 3 - Cook for 1 to 2 minutes, stirring frequently.
Step 4 - Finish cooking in the oven, if desired.
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