Difference between revisions of "Sauté"

From Cookipedia

m (Text replace - "</div> {{Template:WhatLinksHereMethod}} |}" to "{{Template:WhatLinksHereMethod}}")
 
 
Line 1: Line 1:
 
<!-- seo -->
 
<!-- seo -->
 
{{#seo:
 
{{#seo:
|title=Sauté: Wiki facts on this cookery method
+
|title=Sauté: Cooking Wiki
 
|titlemode=replace
 
|titlemode=replace
|keywords=Sauté: Wiki facts on this cookery method
+
|keywords=#sauta #fat #browning #clarifiedbutter #cookingmethods #searing #oliveoil #butter
|description=Sauteing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
+
|hashtagrev=12032020
|og:image=https://www.cookipedia.co.uk/wiki/images/2/25/Sauteed_mushrooms_and_red_wine.jpg
+
|description=Sauteing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat
|og:type=article
 
 
}}
 
}}
 
<!-- /seo -->
 
<!-- /seo -->
<GoogleBanner>other-pages</GoogleBanner>
+
 
 +
 
 
[[Image:Sauteed mushrooms and red wine.jpg|thumb|300px|right|Sautéed mushrooms in red wine]]
 
[[Image:Sauteed mushrooms and red wine.jpg|thumb|300px|right|Sautéed mushrooms in red wine]]
Sautéing is a method of cooking food that uses a small amount of [[oil]] or [[fat]] in a shallow pan over relatively high heat. Unlike pan-searing, sautés are often finished with a sauce made from the pan's residual fond. Sauter means "to jump" in French — The method includes flipping the food in the air.
+
Sautéing is a method of cooking food that uses a small amount of [[oil]] or [[fat]] in a shallow pan over relatively high heat. Unlike pan searing, sautés are often finished with a sauce made from the pan's residual fond. Sauter means "to jump" in French — The method includes flipping the food in the air.
  
 
Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of [[browning]] the food while preserving its colour, moisture and flavour. This is very common with more tender cuts of meat, e.g. tenderloin, pork chops, or filet mignon. Sautéing differs from [[searing]] in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavour and improve appearance before another process is used to finish cooking it.
 
Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of [[browning]] the food while preserving its colour, moisture and flavour. This is very common with more tender cuts of meat, e.g. tenderloin, pork chops, or filet mignon. Sautéing differs from [[searing]] in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavour and improve appearance before another process is used to finish cooking it.
Line 18: Line 18:
 
{{Template:WhatLinksHereMethod}}
 
{{Template:WhatLinksHereMethod}}
  
 +
{{CategoryLineIngredients}}
 
[[Category:Cooking methods]]
 
[[Category:Cooking methods]]
 +
 +
<!-- footer hashtags --><code 'hashtagrev:12032020'>#sauta #fat #browning #clarifiedbutter #cookingmethods #searing #oliveoil #butter </code><!-- /footer_hashtags -->

Latest revision as of 11:32, 13 April 2015


Sautéed mushrooms in red wine

Sautéing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Unlike pan searing, sautés are often finished with a sauce made from the pan's residual fond. Sauter means "to jump" in French — The method includes flipping the food in the air.

Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its colour, moisture and flavour. This is very common with more tender cuts of meat, e.g. tenderloin, pork chops, or filet mignon. Sautéing differs from searing in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavour and improve appearance before another process is used to finish cooking it.

Olive oil or clarified butter are commonly used for sautéing, but most fats will do. Regular butter will produce more flavour but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids.


Find recipes that contain 'Sauté'

#sauta #fat #browning #clarifiedbutter #cookingmethods #searing #oliveoil #butter
https://www.cookipedia.co.uk/recipes_wiki/Saut%C3%A9