Why it Works: Sautéing is Simple
Although it may sound like a fancy gourmet technique, sautéing is very simple to learn and extremely useful. The word sauté is a French term meaning “to jump.” As the food cooks it is often stirred, shaken or flipped (jumped) to ensure even cooking. When sautéing, the pan is coated with a thin layer of oil and placed over fairly high heat. The main goal of sautéing is to quickly cook or brown; therefore, vegetables and meats are cut or pounded thin, like the turkey cutlets in this recipe. Choose to sauté when you have meats and vegetables that are naturally tender. The speed of the cooking process is too brief to soften tough or fibrous foods.