Sautéing 101

sauté n from French, from past participle of sauter to jump. In cooking, to cook food quickly in a small amount of oil in a skillet over direct heat.

Quick dinners are a necessity for our busy back-to-school lives. And nothing is quicker than sautéing meat, fish, or veggies ... and sautéing makes great use of the end-of-summer abundance of fresh veggies.

Once you get the hang of sautéing, it couldn’t be simpler. Here are a few dos and don’ts if you’re a novice.

DO:

• Start with a hot pan and hot oil—your meat should hit the pan with a sizzle
  
• Turn on the stovetop fan—sautéing is smoky business
  
• Make sure your meat is very dry—if it’s wet, the meat will steam and not develop the crisp, brown crust you’re looking for

DON’T:

• Move the meat around—leaving the meat put until it’s browned is the best move. If you’re cooking veggies, you can hop them around the pan to cook them thoroughly without burning the delicate outsides
  
• Crowd the meat—too much meat in the pan will cause it to steam, rather than brown. You can always sauté another batch

Finally, once the meat is browned, transfer it to a plate to rest for about five minutes. Cover it loosely with foil to keep it warm (don’t create a tight seal, or your nice crisp, brown crust will be soggy when you’re ready to eat).