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In a sauté, all the ingredients are heated at once and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil or by repeatedly jerking the pan itself. A
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are commonly used for sautéing; whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. For example, although
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Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of
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would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use.
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typically have flared or rounded sides, sauté pans typically have straight vertical sides. This keeps the ingredients from escaping as the pan is jerked or stirred.
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479:. The Reluctant Gourmet. 18 January 2013.
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543:. The Reluctant Gourmet. 4 June 2012.
463:"How to Sauté (Pan Fry) and Stir-Fry"
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477:"The Secret To Great Saute"
273:Sautéing onions and peppers
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640:List of cooking techniques
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292:) mushrooms being sautéed
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372:Stir frying
353:Food portal
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169:Description
140:; from
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909:Blackening
836:Smothering
780:Parboiling
733:Rotisserie
680:Convection
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449:"Sautéing"
412:2018-09-01
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877:Steaming
841:Steeping
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806:Coddling
799:Low heat
785:Shocking
738:Toasting
702:Barbecue
593:Sautéing
582:Sautéing
325:See also
262:Sautéing
249:skillets
53:sauteing
49:Sautéing
1217:Commons
1132:Souring
1127:Salting
1112:Juicing
1087:Brining
904:Basting
846:Stewing
770:Boiling
697:Smoking
671:Searing
630:Cooking
433:23 July
427:"Saute"
367:Saucier
241:stewing
230:Methods
201:searing
179:browned
150:French:
1102:Drying
1097:Curing
1010:Flambé
919:Frying
687:Baking
142:French
18:Sautée
1122:Purée
1082:Aging
187:sauce
146:sauté
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42:Leeks
435:2012
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161:or
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