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
Sauteing sautÃ©ing is a quick and easy way to cook vegetables with relatively little. Oil sauteed sautÃ©ed vegetables retain their vitamins, and minerals as well as taste. And color this method is best suited for, tender vegetables such, as asparagus, baby artichokes, snow peas, sweet, peppers onions. and mushroomsauteing sautÃ©ing is a quick and easy way to cook vegetables with relatively little. Oil sauteed sautÃ©ed vegetables retain their vitamins, and minerals as well as taste. And color this method is best suited for, tender vegetables such, as asparagus, baby artichokes, snow peas, sweet, peppers onions. and mushrooms