Sautéing is a quick way of pan-cooking food to maximize moisture in the food - and creating a golden outer crust. The secret? Cooking at medium-high heat with a little bit of oil. A cast iron skillet is ideal - better than lighter pans. It should be shallow and wide. Use clarified butter instead of oil if you like, or a combination of both butter and oil. The meat you use should not be too thick and of uniform thickness. Always use tender cuts. Make sure the meat is dry. Place in the pan when the butter sizzles. For chicken, leave in place - without moving - 2-3 minutes. Then turn it, being careful not to splatter on yourself. Deglaze the pan when you're finished for a delicious sauce.
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.