Sauté Is One of the Most Important Cooking Techniques To Learn

sau·té - sôˈtā/ - fried quickly in a little hot fat. - "sauté potatoes"

When I think of restaurant chefs cooking in a kitchen, I think of them sautéing: working a pan to make the food flip and jump so that it sizzles and cooks evenly in the saute pan.

Small pieces of meat and/or vegetables, well seasoned and cooked quickly in a sizzling pan, can be a dish all on its own or a flavorful layer in a more elaborate cooking technique. While you and I might not have that pan action down, making a great sauté is well within a home cook’s abilities.