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A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, when sautéed the food is turned only once in the pan in order to cook both sides. If the food, such as a thin cut of meat, is turned more than once, the cooking method is considered stir-frying or pan-frying rather than sautéing. Once the food has cooked (usually only 2 or 3 minutes per side), it is removed from the pan and a sauce can be quickly made with the pan drippings.
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USDA Nutrition Facts |
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| Calories 133 |
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| Protein 1g |
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| Total Fat 12g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 1g |
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| Sugars 4g |
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| Potassium 193mg |
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| Sodium 21mg |
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| Cholesterol 0mg |
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| Calories 127 |
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| Protein 0g |
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| Total Fat 11g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 1g |
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| Sugars 2g |
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| Potassium 134mg |
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| Sodium 17mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup chopped |
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| Calories 132 |
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| Protein 0g |
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| Total Fat 10g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 1g |
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| Potassium 133mg |
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| Sodium 12mg |
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Sauté term - Related Content |
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| A medium depth skillet or pan, which has straight or rounded sides, a long handle, and a cover. It is generally made of a metal with a thick ground base that allows temperature ... |
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| Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' ... |
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Sautéing is a dry heat cooking method that quickly cooks the pork using a little oil and high heat. The types of pork best suited for sautéing are the more tender lean cuts, ... |
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Sautéing is a cooking process using high heat that quickly browns and sears food in a small quantity of oil in a skillet. It is actually the same process as searing except ... |
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Sautéing is a cooking process using high heat that quickly browns and sears beef in a small quantity of oil in a skillet. It is actually the same process as searing except ... |
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Sautéing is a cooking method that quickly cooks the chicken using
a little oil and high heat. Olive oil, vegetable oil, corn oil, canola
oil, and soy ... |
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| This is a perfect topping for your grilled steak. |
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| Featuring tender sautéed shrimp tossed in a lively tomato sauce atop a generous portion of lemon pasta, this dish will take its place among your favorite seafood and pasta recipes. |
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| Tender, flaky trout sautéed to perfection, served on a bed of aromatic rice, and topped with a simple but delicious sauce of tomatoes and capers—what could be better? |
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| Unique and very flavorful, this simply prepared recipe of cabbage and bacon will be a welcome side dish for any occasion. Cabbage lovers will find this one irresistible. |
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| This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair. |
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