Sautéing is one of the basic cooking techniques used often in commercial and home kitchens. If done correctly, the end result will be a partially caramelized piece of protein or other food packed with flavor. If done incorrectly, the food will taste bland, and the appearance will be less than desirable.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012