Sautéing

Sautés are a quick method for making dishes in savoury sauces. Their instant cooking by sealing is similar in principle to grilling and roasting, in that it consists of the rapid cooking in an open pan, a shallow sauté pan, or failing that, a frying-pan, the bottom of which is covered with oil and butter, half-and-half (allow about 15 g (½ oz) a person) - of small pieces of meat, offal, poultry, game, fish, or vegetables, which on contact crisp and brown, enclosing all the juices. The difference lies in the finishing of the dish.