Sautéing is a basic cooking technique essential to many recipes. Soups and stews, for example, almost always begin with sautéed aromatics; sautéing browns the vegetables, which enhances the flavor of the soup. But it's also used to fully cook whole dishes—and do so quickly. Sautéed chicken breasts with a simple pan sauce, for example, may be ready in as little as 20 minutes, which is helpful on busy weeknights.

Because it cooks food fast, sautéing keeps the flavors vivid. This is especially welcome with seasonal ingredients such as tender asparagus. Just as hearty winter root vegetables benefit from long, slow braising, the delicate produce of spring favors a light touch. With a few tips, this technique is easy to master.

The bottom line. These are the three most important things to know about sautéing.
1. Heat the pan (and then the fat) adequately before adding food.
2. Don't overcrowd the pan.
3. Stir frequently but not constantly.

New Recipes for Sautéing