Sautéing

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Sautéing

Post by jancancook on Mon Mar 07, 2011 6:14 am

Sautéing is a method of cooking food, similar to stir frying, that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce.

Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably.[1][2][3] Sautéing differs from searing in that searing only browns the surface of the bath. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.

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