Sautéing and Pan-Frying

This section includes recipes for both sautéed and pan-fried items. Review for an explanation of the sautéing procedure, and for the pan-frying procedure, as it is applied to meats, poultry, and seafood.

When you have become comfortable with the basic sautéing and pan-frying techniques, you will learn to adapt them and modify them as needed for different preparations. As you look at recipes for sautéing meats, poultry, and fish in this and later chapters, you will find recipes that seem to be slightly different from the basic procedures. For example, a few recipes appear to be sautés except that the pan is not deglazed to make a sauce. In such cases, you may be using steps 1–7 of the basic sautéing procedure and finishing the dish without a sauce or with a sauce prepared in advance. Be prepared for adaptations and variations of the basic sautéing and pan-frying methods