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 may be compared with pan, frying in which larger pieces of (food for, example chops or) steaks are cooked quickly in oil or, fat and flipped onto both. sidesauteing sautÃ©ing differs from searing in that searing only browns the surface of the. Food olive oil should not be used to saute sautÃ© due to its low. Smoke point, clarified butter, rapeseed oil extra virgin olive oil and sunflower oil are commonly used, for sauteing sautÃ©ing but most. fats will do