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A Fresh Look at Sautés

A French chef puts his contemporary spin on classic methods

Fine Cooking Issue 03
Photos: Martha Holmberg
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Jean-Charles Berruet simplifies sautes for lighter dishes, which he calls sautes a la minute. He uses olive oil as the main cooking fat and takes care to cook fresh ingredients so quickly that they keep their individual flavors. While the possible combinations of ingredients and seasonings are infinite, the basic method is the same. The first step, he says, is to season well, and then he explains how to select the proper saute pan, and how to properly brown the ingredients. A side article explains how to make meat glaze, or glace de viande.


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