Sauté

Provided By
Share this!
Facebook
Google+
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

Serving Size1 cup chopped
Calories132
Protein0g
Total Fat10g
Total Carbohydrates7g
Dietary Fiber1g
Potassium133mg
Sodium12mg
Calories133
Protein1g
Total Fat12g
Total Carbohydrates6g
Dietary Fiber1g
Sugars4g
Potassium193mg
Sodium21mg
Cholesterol0mg
Calories127
Protein0g
Total Fat11g
Total Carbohydrates4g
Dietary Fiber1g
Sugars2g
Potassium134mg
Sodium17mg
Cholesterol0mg

Sauté Reviews

There currently aren't any reviews or comments for this term. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com