Sauté
|saw-tay|
Try the Good Food app - subscribe todayLearn exactly what is meant by 'sautéing' ingredients in a recipe method, and how to properly carry out this culinary technique of shallow-frying food.
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A French term used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, when sautéed the food is turned only once in the pan in order to cook both sides.
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