Sauteing is the browning or cooking of food quickly in a little fat. To seal in juices and prevent food from sticking to the pan, the food should he dry or coated with flour and at room temperature, the fat very hot before adding the food, and the pan uncrowded.
You can use any heavy frying pan or a special pan with a long handle and straight sides called a sautoir. Enamel, stainless steel, or lined copper is best if wine or vinegar is to be added.
The ideal foods for sauteing are tender meats, poultry, fish, or vegetables that don’t require long cooking. They should be thinly sliced or cut in small, uniform pieces.
If you saute with butter, use clarified butter or add an equal amount of oil to prevent the butter from burning. When the fat is hot, add the food and move it around quickly or shake the pan to prevent the food from sticking.
Small pieces will be done in a few minutes. Remove them from the pan and keep them warm. Make a gravy or sauce in the saute pan, pour it over the food, and serve.
If the recipe calls for cooking the sauteed food in its own juices or other liquid, cover the pan with a tight-fitting lid after the sauteing period.