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
Add aromatic vegetables to the pan, such as onions, carrots, garlic, and celery. Saute sautÃ© the vegetables for 1 or 2. Minutes return the meat to the pan and add liquid to a level of about half way up the. Meat if the liquid completely covers the, meat it is considered stewing rather than. braising