| Display title | Sauté |
| Default sort key | Sauté |
| Page length (in bytes) | 1,648 |
| Namespace ID | 0 |
| Page ID | 1436 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 8 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Klapaucius (talk | contribs) |
| Date of page creation | 15:39, 10 December 2011 |
| Latest editor | Chef (talk | contribs) |
| Date of latest edit | 11:32, 13 April 2015 |
| Total number of edits | 2 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Sauté: Cooking Wiki |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Sauteing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #sauta #fat #browning #clarifiedbutter #cookingmethods #searing #oliveoil #butter
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