Saute'

Saute' literally translated means to jump.

To properly saute requires a hot pan and hot fat/oil. First heat your pan on high heat, add just enough fat/oil to just barely cover the bottom of the pan. It should begin to shimmer almost immediately. Add product and agitate the pan. Constant motion prevents "hot spots" on your product and allows for uniform cooking. To saute' is a process. It should not be confused with shallow frying, basting, or searing. Vegetables, and small pieces react well to this cooking method.