Cooking How-To: The Art of 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.

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.

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.

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.