Sauté Hints.....
* Whether it's meat or vegetables, time in the pan is brief, so it's important that the food be naturally tender. Cuts such as beef tenderloin, fish fillets, and chicken breasts are good candidates; tougher cuts like brisket or pork shoulder are better for long cooking over low heat. The same principle holds for produce. Asparagus tips will be more successfully sautéed than beets. Many other tender vegetables, including baby artichokes, sugar snap peas, mushrooms, and bell peppers, lend themselves to this technique. That's not to say that denser, tougher vegetables can't be sautéed―they just may need to be blanched (briefly cooked in boiling water) first to get a head start on cooking.
* Be sure to warm the pan over medium-high heat for a few minutes. It needs to be quite hot in order to cook the food properly. If the heat is too low, the food will end up releasing liquid and steaming rather than sautéing.
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