We see “sauté” often in recipes. This is a classic French technique that cooks food quickly and maintains flavor.

We see “sauté” often in recipes. This is a classic French technique that cooks food quickly and maintains flavor.

The word means “jump” in French, and that’s what you do. You flip the food around with a spatula in hot butter or oil. The goal is to create a crusty outside and a moist and tender inside.

A sauté skillet must evenly distribute heat. Pans that are too small trap steam, preventing browning. The rule is to use a pan that holds the food without overlapping. It should be hot enough to sear without burning.

Contact Jim Hillibish at jim.hillibish@cantonrep.com.