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If you've ever watched a professional chef or cooking school instructor in action, you've certainly seen him or her flipping small bits of food in a skillet. What they are likely doing is saut�ing. While you don't need to master the "flip" in order to saut�, you do need some other tips taught in culinary school.

Sautéing is a French cooking technique that involves placing small cuts of food into a scant amount of fat then cooking over high heat. The two primary benefits of saut�ing are speed and flavor. The food is cut into small chunks so that it cooks quickly and uniformly. At the same time, the small amount of fat allows for a rich, encrusted flavor to develop on the bottom of the pan, which sets the stage for a fabulous sauce once the meat and/or vegetables have finished cooking.

Start by cutting your meat and/or veggies into chunks. When you've almost finished, begin preheating your pan over medium-low heat. This is a sufficient amount of heat to begin with. The heat will be increased before you start cooking. You'll want to hear that classic "sizzle" when your ingredients hit the pan. Getting a good sear is vital to creating the rich flavor sautéed dishes are famous for....more...

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