To cook food quickly with very little oil over a high heat.
To rapidly cook in an open pan with little fat. The fat must be very hot before any food is placed in it. To avoid splattering, food should be dried before sauteing.
The French word meaning "to jump." The process of cooking food very quickly in a small amount of fat.
To fry food rapidly in a small amount of oil or fat until evenly browned.
To cook quickly with a small amount of fat over high heat
This is the process of frying in hot fat, such as butter, until golden brown.
to cook food in a skillet over moderately high heat in a very little bit of fat
saw-TAY] In French, sauté literally means, "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is either rapidly stirred or shaken over heat.
To cook food in oil or butter on a pan over a heat source.
Cook in a small amount of fat over medium to high heat.
Literally means "to jump". To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe.
To cook in a small amount of fat or oil on top of a stove.
Cooking on a stove in a small amount of oil or butter until tender.
brown or cook food in a skillet with a small amount of butter.
To cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan. Recipe: Easy Shrimp Saut
(verb) To cook quickly in a small amount of oil, in a skillet or sauté pan.
To cook and/or brown food in a small quantity of hot shortening.
To fry briskly using a small amount of fat in a shallow frying pan over moderately high heat. The food is turned or tossed for even browning.
to cook or brown in a small amount of butter, oil, or other fats in a pan. (1805 French noun from "sauter" meaning "to jump"). ( Vichyssoise)
A French word that describes a method for cooking foods in a shallow pan using high heat. The food is cooked in an uncovered pan and a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, sautéed 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.
(sah-TAY) A method of cooking food uncovered in a shallow pan using high heat. The food is cooked in a bit of butter or oil and turned only once to cook both sides.
A method of cooking meat in a skillet or pan while in the presence of a small amount of cooking oil. Meat pieced should be tender and cut very thin because cooking time is very short.
To brown in a small amount of oil or butter.
To fry food quickly over high heat in a little fat to seal and lightly brown. The food is moved constantly to keep an even heat and avoid burning on the outside before the inside is properly cooked.
To cook quickly in a small amount of hot fat; a partial cooking process.
To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat ... more on saute here
To cook quickly in a small amount of fat. Sear: To brown the surface of a food quickly at a high temperature.
using a small amount of fat to quickly fry food until it browns.
This term comes from a French word that means “to jump.” In cooking, sauté means to place food in a very hot pan with a bit of butter or oil and to shake the pan during the cooking process so that the food jumps about. This is so you can cook very quickly over high heat without burning the food. Not unlike Chinese stir-frying.
To cook foods quickly in a small amount of fat.
Cooking by tossing in a small amount of hot fat.
To cook food quickly in oil or butter, in a shallow pan.
To fry food in a small amount of fat, like oil, butter, or margarine.
To cook or fry quickly in fat
To cook quickly, usually meat or vegetables, over a high heat in a little oil. It is important to turn the food frequently so it does not burn. Sauté pans are usually round and have sloped sides with a long handle. They are usually made of aluminum and range in size from 7 to 16 inches.
To brown or toss food in a small amount of oil. see Shallow Frying
to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.