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Sauté/Pan Fry

Sauté/Pan Fry

Sautéing - or Pan Frying - is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning.

This method cooks foods very quickly so it's best to keep the food moving by tossing or flipping. 

Sauté is a French word that translates to "jump". To achieve great results with sautéing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items, and stir or toss frequently. 

Best foods for sautéing:

Meats: Sautéing cooks quickly, so tender Meats work best.

Use Minced Meats, Tenderloins, Medallions or Livers in a sauté pan. Small, uniformly sized Cuts of Meat brown evenly. 

Poultry: Chicken Suprêmes, Boneless Breasts, Thighs, Fillets or Tenders can be sautéed to sear in flavour. 

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