Sauté pan
A heavy, straight-sided, frying pan 6-10cm deep. A sauté pan is used to fry foods quickly in a small amount of hot fat.
Waitrose ...
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.
Heat a large sauté pan over medium-low heat. Add the oil/butter.
Once the butter has melted and is hot, add as many onions to the pan as will fit in a ½' layer in the pan. Sprinkle the salt over the onions.
Heat oil in a sauté pan. Add eggplant and garlic and cook until eggplant is softened.
Add onions, oregano and basil. Continue to cook for three more minutes. Remove from heat.
In an ovenproof sauté pan over high heat, heat the remaining two tablespoons of olive oil until it is almost smoking. Add the beef and sear it until browned all over, about 5 minutes.
sauter: to cook quickly in a small amount of fat (also sauteuse, a slope-sided shallow sauté pan; sautoir, a straight-sided shallow sauté pan)
savarin: a ring-shaped dessert made of rum-soaked cake, filled with créme chantilly or fruit
saveur: flavor ...
A sauté pan is ideal for sautéing; it has a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam.
Heat 2 tablespoons of oil in large sauté pan over medium high heat; add red bell pepper, cooking until they begin to soften, about a minute; stir in the corn and green onions and cook, stirring occasionally, until the corn begins to brown in spots, ...
In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes.
Some cooks like the ostentatious technique of lifting the pan off the range and shaking it in the air, sometimes using the rounded edge of the sauté pan to flip the food over.
If you want to be fancy, Peterson suggests you poach them in a wide sauté pan in a little court bouillon, where the liquid comes only halfway up the shells of the beasts, spoon them into hot bowls, ...
Most cooks use a sauté pan for sautéing, since this type of pan is specifically designed to meet the needs of this cooking technique. Any type of wide, shallow sided pan will work well for sautéing, if you do not have a sauté pan ready to hand.
SAUTÉ
To cook food quickly in a small amount of fat or oil, until brown, in a skillet or sauté pan over direct heat. The sauté pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy.
For the soup, heat a wide, deep sauté pan or large saucepan until medium hot, add 25g/1oz of the butter, the onion and bacon and fry for a couple of minutes to just soften.
Heat up a sauté pan then add vegetable oil and the potatoes. Cook at a high temperature for about five minutes, stirring often, until the cubes are browned all round.
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.
Pan Sauce - A sauce made by deglazing the sauté pan used to cook meat, poultry, or fish, etc. with wine, stock or both and adding various ingredients including herbs, shallots, capers, etc. The liquid is then reduced to sauce consistency.
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 cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan.
Recipe: Easy Shrimp Sauté ...
Sauteuse: A shallow skillet with sloping sides and a single, long handle. Used for sautéing and referred to generically as a sauté pan.
 See also: Sauté, Sauce, Cooking, Pan, Vegetable
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