Notes on Cooking Techniques

Sautéing – heat a skillet large enough to hold the ingredients without crowding them over medium high heat until it is fairly hot. Only then add the oil. Tilt the pan to coat the bottom with the oil. Test to see if the oil is hot enough by throwing a drop of water in the pan. If it sizzles it’s ready. Caution – don’t let the oil get so hot that it smokes, though. That is too hot.