noun a dish of sauteed food
verb to fry quickly in a little hot fat
Saute is a cooking technique that involves quickly frying food in a small amount of oil or butter over high heat.
Home cooks can saute ingredients in a skillet or pan to create flavorful and nutritious meals.
Chefs often saute ingredients to order in restaurants to ensure freshness and quality of the dish.
Saute is commonly used to cook vegetables, meats, and seafood quickly while preserving their natural flavors.
Saute is a versatile technique that can be used in a wide variety of recipes to enhance flavors and textures.
Sauteing is a healthy cooking method as it requires minimal added fats and preserves the nutrients in the food.
Saute is a cooking technique where food is quickly cooked in a small amount of oil or fat over high heat, often in a saute pan. Chefs use this method to brown and cook ingredients like vegetables, meat, or seafood.
In recipes, cookbook authors often instruct readers to saute certain ingredients to enhance their flavors and textures. They provide detailed steps on how to properly saute different types of foods.
Culinary instructors teach students how to saute food properly as part of their cooking classes. They demonstrate the technique and provide hands-on training to help students master the skill.