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Sautéing
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High Quality Content by WIKIPEDIA articles! Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish are sautéed, the sauté is often finished with a sauce made from the pan's residual fond. Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs from searing in that searing only cooks the surface of the food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130352349
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Sprache Englisch
- Größe H220mm x B150mm x T4mm
- Jahr 2010
- EAN 9786130352349
- Format Kartonierter Einband
- ISBN 978-613-0-35234-9
- Titel Sautéing
- Untertitel Cooking, Food, Fat, Cookware and bakeware, Browning, Searing, Stir frying, Olive oil, Clarified butter, Fond, Sweating
- Gewicht 125g
- Herausgeber VDM Verlag Dr. Müller e.K.
- Anzahl Seiten 72
- Genre Biologie
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