Jump: v.tr. “Sauté” is to cook vegetables or small pieces of butchery, poultry, game, fish over high heat, in a fatty substance, uncovered and without liquid. Deglazing the cooking vessel can result in an accompanying gravy or sauce.
“Sautéing” also means quickly cooking a foodstuff in a saute pan, or sauté pan, a frying pan or a wok, over a high heat using a little very hot fat. We obtain thus a coag...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the full reading of the site is 1 € euro per month (monthly subscription) or 11 € / year (annual subscription), without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.
