|
|
| back to Glossary Index |
 |
|
|
|
|
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.
|
|
|
|
|
USDA Nutrition Facts |
|
|
|
|
|
| Calories 133 |
|
| Protein 1g |
|
| Total Fat 12g |
|
| Total Carbohydrates 6g |
|
| Dietary Fiber 1g |
|
| Sugars 4g |
|
| Potassium 193mg |
|
| Sodium 21mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
|
|
|
| Calories 127 |
|
| Protein 0g |
|
| Total Fat 11g |
|
| Total Carbohydrates 4g |
|
| Dietary Fiber 1g |
|
| Sugars 2g |
|
| Potassium 134mg |
|
| Sodium 17mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
| Serving Size 1 cup chopped |
|
|
|
| Calories 132 |
|
| Protein 0g |
|
| Total Fat 10g |
|
| Total Carbohydrates 7g |
|
| Dietary Fiber 1g |
|
| Potassium 133mg |
|
| Sodium 12mg |
|
|
|
|
|
|
|
|
Sauté term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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' ... |
|
|
|
|
|
|
|
|
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, ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| This is a perfect topping for your grilled steak. |
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| 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? |
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| This tasty recipe gives ordinary Brussels sprouts a distinctive Mediterranean flair. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
