Analytical chemistry focuses on the chemical composition and function of matter from CHEMISTRY 11-B at Brighton High
The word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. Quickly like other-dry heat cooking, methods sauteeing sautÃ©eing browns'the food s surface as it cooks and develops complex flavors. and aromashe word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. quickly
Susanna Fieramosca / Getty Images. In the culinary arts, to simmer something means to cook it in liquid with a temperature ranging from 180Â°F to 205Â°F. Simmering is a cooking technique that's used when making stocks or soups, starchy items like potatoes or pastas, and many other culinary preparations.