High-flavor, low-fat tips for cooking veggies, seafood, and poultry in a snap.
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Why You Should Learn to Saute
Sauteing is the perfect technique for weeknight cooking: healthy, because you're not using too much fat, and quick. You can get loads of flavor out of sauteing fresh veggies, seafood, and poultry, as long as you know a few simple tricks. You can whip up a great meal in just three simple steps.
Step 1: Heat It Up
Heat fat in a skillet over medium-high until a drop of water sizzles when added to the pan. Olive oil and butter begin to smoke at a lower temperature than canola oil. Consider this when choosing your fat, avoiding olive oil and butter when a recipe requires a longer cooking time.
Step 2: Slice & Arrange
Cut ingredients to a uniform size, pat them dry, then add them to the pan in a single layer. Overlapping ingredients trap moisture, which will cause them to steam rather than saute.
Step 3: Get Cookin'
Cook until done, stirring only as directed. Depending on what you're cooking, "done" might mean browned, tender, or cooked all the way through. Be patient -- constantly moving the food in the pan hinders the browning that is the sign of a perfect (and perfectly delicious) saute.