Sauteeing
Word: Word Starts with Ends with Definition
Sautée [V. sah-tay] is a method of cooking food in a shallow pan over relatively high heat.
Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze.
CHIFFONADE
To slice into very thin strips or shreds.
Traditional bisque begins with sauteeing seafood in a heavy pan. If crustaceans are being used, the shells are left on.
Try sauteeing aromatic vegetables in olive oil with garlic and Oregano. You can make a savory sauce with melted butter, lemon juice and a bit of Oregano; drizzle it over grilled fish and poultry.
In a 10-inch skillet, melt the butter and add the onions, sauteeing for three minutes. Add the mushrooms and saute until the mushrooms give off some of their liquid. Add the flour; stir until blended.
To cook quickly in a pan on top of the stove until the food is browned. Sauteeing is often done in a small, shallow pan called a saute pan. You can saute in oil, wine, broth or even water.
Saute: ...
To saute food, quickly cook in a small amount of oil over direct heat. Good cookware is essential to successful sauteeing.
Simmer
To simmer means to cook in liquid almost to boiling, but not hot enough to bubble.
To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze.
 See also: Saute, Flavor, Cooking, Sauce, Grill
  
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