If you want delicious, moist, and tender poultry, beef or pork, you will want to keep these tips in mind.
First, you must have a heavy pan. It should not have uneven spots and should not rock back and forth when placed on the burner. The heaviness of the pan insures even heat which is what you need to sear and to cook the meat correctly.
Next, you need to have a pan that has the size necessary to hold at least four pieces of meat. That means no overlapping and each portion has room to touch the bottom of the pan with no touching the other portions of meat. If you have more than four pieces that fit in a 12 inch skillet, then you should consider cooking them in batches to get the best sauteing process.
You must pre-heat the pan to the given temperature before you add any oil or butter. Put the pan on the burner and then after a bit, place your hand over the top of the pan. If you feel the heat and have to remove your hand, then the pan is ready for the oil.
Most cooks these days will use olive oil because of its healthy properties. However, olive oil does not have a high heat tolerance, so it is advisable to add a pat of butter to the oil when you season the pan. If the butter starts to burn immediately, then you know that the pan is too hot and to turn down the heat a little. Swirl the butter and oil around the pan to coat it evenly before adding the meat.
Another important point of sauteing is that you should use a paper towel to pat the moisture from the meat before adding to the oil. This prevents any moisture from making the oil spatter when the meat is added. This is also the time to season the meat with salt, pepper, and other seasonings as desired. Do not turn the meat more than once. Let it cook for a bit and let the pan and heat do the work before you attempt to turn the meat pieces over.
When the meat pieces are seared on one side, it is time to turn them over, but, please, use a spatula or tongs and do not try to reposition the meat pieces with a fork. You want to use a spatula or tongs because you do not want to pierce the meat and leave out all the wonderful juices that make your meat so tender and flavorful. If the pan was heated properly, you will have no sticking when you turn over the meat.
If you are cooking another batch of meat pieces, then just transfer the cooked meats to a plate and keep in the oven on low until the other batch is cooked thoroughly. Sprinkle with a little seasoning if desired at this point.
If you want to make a gravy out of the drippings in the pan, then simply take a fork and scrape up the tidbits remaining in the pan, and whisk a flour into the pan. When this is starting to brown up and is thoroughly incorporated together, then add liquid such as chicken stock, milk, etc. and blend until the desired consistency is reached. Let the gravy come to a boil to make sure all the flour is used and the gravy will become thicker. If you want to strain the sauce, that is fine as well. Sometimes, there are large pieces of meat left in the pan that do not need to be in the gravy but add a lot of flavor. Just put a wire strainer over a pan and pour the gravy into the strainer being careful of steam and do not spill the gravy on your hands. Take what goes into the pan and put into your gravy bowl and you have a wonderful sauce for your meat.
Anyone can accomplish this method of sauteing and it provides meats that are very well liked by the entire family since they stay juicy and tender. Cooking can become a very interesting method of experimentation if you simply follow the basic instructions and add your own touches.
