Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump" in French. It most likely gets the name for one of two reasons, because the food is cooked until it "jumps".
Sauté
Origin: French
To fry food quickly in shallow, hot fat, turning until it is evenly browned.
Sauté
To cook quickly in an open, shallow pan with straight sides (a sauté pan) in hot fat, the food is stirred occasionally to prevent it from sticking. A frying pan with sloping sides can be used instead of a straight-sided sauté pan.
Sautéing
Related Category: Food and Cooking
see cooking.
More on Sautéing
Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.
Sautéed Green Beans with Mushrooms Recipe
2 gallons salted water
3 lbs. fresh green beans, trimmed, cut into pieces
1 C. clarified butter (see note)
1/2 C. chopped onion
12 oz. fresh mushrooms, sliced
salt and white pepper to taste ...
The Sauté Process
Prepare to sauté by heating a small amount of oil in the sauté pan. When it gets hot (use medium high heat), toss in your spices, such as minced garlic or onion, and toss that in the pan to release the smell and flavors.
Sautéing is a cooking process which involves cooking food very quickly on high heat with a small amount of fat.
Sauté
To cook in a small amount of fat, as you would fresh garlic, onion, leeks, etc. for enhanced flavor prior to adding to a savory dough.
Sauté - to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.
Savarin - a yeast-raised sweet cake soaked in Kirsch or rum. French.
Sauté
To brown or cook meat, fish, vegetables or fruit in a small amount of fat (also see Fry).
Sauté: [saw-TAY] In French, sauté literally means, "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is either rapidly stirred or shaken over heat.
Sauté - [French] to prepare food by rapidly friying in shallow, hot fat, and turned until evenly browned.
Savarin - [French] a ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or whipped cream.
Sautéing
Thinly slice artichokes lengthwise, and place them in lemon water. Add slices to a heated skillet with oil, and cook over medium-high heat, stirring artichokes until golden ...
sauté To quickly cook vegetables or meat on the stovetop at a high heat.
scald To heat milk or cream to just below the boiling point. Milk is scalded when steam rises from it.
Sauté
To quickly cook food in a small amount of fat over relatively high heat.
Sear ...
Sautéed Chicken Breasts with Shallots and Garlic
Chicken Marsala & Chicken Piccata
Chicken with Whole Grain Mustard Cream Sauce ...
Sauté: To cook food quickly in a pan in a small quantity of hot oil, usually stirring frequently during the cooking process.
sauté (saw-TAY) - A cooking technique which means to cook a food quickly in oil and/or butter over high heat. You can use a skillet or sauté pan, but make sure it is big enough to comfortably contain what you are cooking.
sauté: To toss in fat, also a brown stew of a specific type
seal: To set the surface of meat in a hot oven or pan, so that it colours and retains the juices
seasoned: Flavoured ...
Sauté
Cooking or browning food in a small amount of hot oil or fat until softened and the flavors are released.
Sauté - To cook over high heat in a small amount of fat in a sauté pan or skillet.
Scald - To heat milk just below the boiling point. Or, to immerse a vegetable or fruit in boiling water in order to remove its skin easily.
Sauté - A cooking technique which refers to preparing a food quickly in oil and/or butter over direct heat.
Savory - In cooking terminology, it describes foods that are not sweet, but piquant and full flavored.
Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon
By Galton Blackiston
Light meals & snacks
Chicken and vegetable broth with buttered soda farls and chicken livers
By Danny Millar ...
For sautéing: Many oils are great for sautéing, including avocado, canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.
Sautéing is browning food first on one side and then on the other in a small quantity of fat or oil. When sautéing, which is a type of frying, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it.
Sauté the onions in the butter over medium-low heat until golden brown. Stir in the flour and salt, then add the liquid of your choice. Simmer the mixture, covered, until the onions are very tender.
sautéed chicken breasts with dijon herb sauce
sautéed chicken breasts dijon herb sauce
dijon mustard sauce for chicken breasts ...
Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
sauté: To cook food quickly in a small amount of fat, usually butter or oil, over very high heat.
sauteuse evasée: A slope-sided saucepan that's 8 to 9 inches in diameter and has a volume of about 3 quarts.
Sauté - To cook food in oil or butter on a pan over a heat source.
Sear - To seal in the juices of meat by browning it on all sides in a very hot pan.
Sautéing, or pan-frying, is the technique of rapidly cooking or browning food in a small amount of fat in a skillet.
Melt butter in large skillet over medium heat until foamy.
Be sure to melt butter over medium heat so it doesn't brown or burn.
Sauté, sear and slice your way through our library of poultry recipes that includes quick-fix takes and creative riffs on chicken, duck, and more exotic birds.
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Sauté - To cook, pan-fry, or brown in a small amount of fat while turning frequently.
Scald - To heat or bring liquid just below the boiling point or to the simmering point.
...
Sauté 1 sliced onion in 2 tablespoons butter, add barberries and cumin, and sauté for just 1 minute over low heat because barberries burn very easily. Add 4 tablespoons sugar, mix well, and set aside.
Sauté: A cooking method in which items are cooked quickly in a small amount of fat in a pan (see sautéuse, sautoir) on the range top.
sauté(e): browned in fat
sauvage: wild
savarin: yeast-leavened cake shaped like a ring, soaked in sweet syrup ...
- Sautéing vegetables (like onions, etc) is not necessary, (except for eggplant which should be parboiled or sautéed prior due to its strong flavor). Just add them to the pot with everything else.
I sauté thinly sliced garlic in butter or olive oil, add chopped sage and cooked green beans for a wonderful side dish.
Minced garlic can also be added to any stuffing dish.
Fry or Sauté.
Ikan Goreng : Fried Fish.
Menggoreng : To fry, To sauté.
Gula ...
Sauté mustard, urad dal, channa dal, green chillies, ginger, curry leaves, and onions in oil.
When onions turn light brown, put turmeric, salt, chopped tomatoes, and peas, and allow it to cook for a few minutes.
In small sauté pan over medium heat, sauté vegetables in olive oil 4 to 5 minutes or until tender. Add turkey and chives. In 9-inch omelet pan or skillet over medium heat, melt 1 tablespoon butter. Pour ¼ of beaten eggs into skillet.
Heat a large sauté pan over medium-high heat, and add canola oil.
Add chopped vegetables and chickpeas into sauté pan. Stir frequently and cook for 5-7 minutes.
Pour soy sauce mixture into sauté pan.
Escabeche: sautéed fish, again with the cool sour taste imparted by the marinade, which is then poured over the cooked fish and allowed to chill to blend the flavors.
Another way of sautéing potatoes is to produce a Roesti (Rösti), a dish which originates in Switzerland. Instead of chopping the potatoes into cubes, grate the potato using the coarse setting on a three-sided grater.
Mirepoix can be sautéed in butter as a dish in its own right, and is also widely used as a base to rest meat on when roasting or braising, resulting in a richly flavoured gravy or sauce.
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Sauté
to cook quickly over high heat in an open frying pan with a small amount of butter, oil or cooking spray, turning food frequently
Scald
To heat milk to just below the boiling point.
Sear ...
Risotto - Rice sautéed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender.
A method of quickly sautéeing food over very high heat. Because the food is cooked so quickly it retains most of its nutrients and color. Your food should be cut into small pieces before cooking.
Deglaze: During sautéing there are small brown bits that are created that are often used in making a sauce more flavorful. This term refers to adding water or wine to a pan to dissolve these bits and bringing to a boil.
Ducks are stewed, roasted, or braised, the breasts often grilled or sautéed. animelleSweetbreads. From the thymus glands of a calf, usually sautéed or grilled, and often chopped up and used in pastas as a filling.
Carbonara A delectable sauce made with cream, eggs, Parmesan or Pecorino Romano cheese, sautéed pieces of bacon, and vegetables. Carbonnade A rich, robust stew made with stripped beef, browned onions, full-bodied red wine, and stirred salt.
Arugula Arugula has a pepper and mustard flavor used in salads, soups and sautéed vegetable dishes. Asiago A semifirm Italian cheese with a rich, nutty flavor is mainly used for grating as a substitute for Parmesan.
A pungent salad green with a distinct peppery flavor, arugula is a terrific addition to salads, and can be sautéed much like spinach.
Then sautéed or baked and often served with sour cream.
Blend: Is the to thoroughly combine two or more ingredients together or to process food using an electric blender or mixer.
Traditionally sautéed in butter and used as a garnish for soups.
Chine A French term indicating the removal of the spine from a cut of meat. Also any cut of meat that includes a piece of the backbone.
Used for baking, sautéing and stir frying
Olive oil, extra virgin
The finest olive oil, characterized by a rich, fruity flavor and an acidity level of less than one percent. Used in dishes when a prominent olive oil flavor is desired.
Crostini A slice of unsalted bread, topped with a variety of ingredients, from liver paste to chopped tomatoes, or boiled and sautéed green vegetables. Decant Pour off by gently inclining the bottle without disturbing the sediment.
à la meunière: in the style of the miller's wife, refers to dishes of fish lightly floured and sautéed in butter (e.g., beurre meunière, a simple sauce of beurre noisette, lemon and parsley) ...
The traditional Amarticiana Sauce will typically include tomatoes combined with pork meat sautéed in olive oil, and seasonings which generally are minced onions, garlic if desired, a small amount of ground Chile pepper, and a pinch of black pepper.
 See also: Cooking, Flavor, Vegetable, Sauce, Water
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