Sautéing

This term covers a fairly wide range of operations and temperatures. The initial sautéing of meat when making a stew is done in either oil, bacon fat, butter, or lard, not only to prevent its juices immediately escaping when the stewing or simmering is instigated, but to produce the roasted flavour brought about by slightly carbonizing the exterior of the meat. The meaning of the word, to jump or toss, refers to the shaking of the pan and the disturbance of its contents to bring about the browning of the meat without allowing it to burn. When the meat is cooked the pan is swilled out with wine or stock.