Sautéing is a very simple way to pan fry food, in a small to medium sized frying pan, with a small amount of olive oil. When you use this method for cooking food, you will continuously toss and turn the food over in a pan, allowing the food to jump around. This movement of the food in the pan will ensure that the food is cooked evenly and that it does not go brown too quickly. Sautéing was traditionally done using butter, but any type of oil is great for the purpose, the higher the smoke point, the better.
If you want to cut back on the amount of animal fat you use when cooking, you can easily use a mixture of oil and fat for sautéing. Firstly, heat the oil, and then add the food to the pan. For optimum results, the food added to the pan should be at room temperature. Using a mix of oil and butter, you will retain all the flavors you want, producing a richness that is less high in fat. Once you have cooked, use the excellent flavors in a process known as deglazing. Simply add some stock to the pan once you have removed the food, and then swirl around to mix up the juices. For this purpose you may like to use wine, vinegar, or a liquid stock, all of them working equally well to get rid of particles that are stuck to the pan. Then continue to heat until the liquid reduces, and pour it over the food, ready to serve immediately. In the recipe section you will find several dishes that use this method for creating a sauce for the food.