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Sautéing

A cooking technique used to cook foods quickly, over high heat in a small amount of fat. Sauter is a French term meaning "jump or bounce" which is where tossing the food in a sauté pan comes from. In order to achieve an awesome dish, the cook must have the best of ingredients, a tender cut of meat, fish or poultry, a delicious sauce base and the proper seasonings for the dish. Be sure to trim meats well and pound them out, if they are needing to be pounded and prepared seasoned flour for dusting the protein.
Steps for sautéing:
  1. Heat the pan over medium-high heat, then add the oil (allow the pan to get very hot to ensure you get a great caramelized color)
  2. Season and flour, if using meat.
  3. Carefully add food to the pan (sear the presentation side first to give it a proper amount of time to develop an even golden brown color)
  4. Carefully turn item so that the fat doesn't splash.
  5. Check temperature (remember the food will need a few minutes for the carryover temperature to finish cooking the food).
  6. When food is done, carefully remove from pan (place on a paper towel to soak up access fat from cooking).
  7. Deglaze pan with wine, stock or broth and make the sauce

Don't confuse sautéing with pan frying, the amount of oil used plays an important role in how the food turns out.

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Bechamel Sauce - a  whole milk based white sauce usually thickened with a white roux.
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