sauté
noun
No English definition recorded for this entry.
L327150 on Wikidata ↗verb
- to fry (food, such as small pieces of meat or vegetables) in a small amount of fat
adjective
No English definition recorded for this entry.
L340139 on Wikidata ↗Wiktionary
Pronunciation: /ˈsəʊteɪ/ / /soʊˈteɪ/ / /sɔˈteɪ/
noun
Etymology: Borrowed from French sauté, past participle of sauter (“to sauté”, literally “to jump”); in cooking, diced onions jump in the pan from the hot oil.
- A dish prepared this way.
verb
Etymology: Borrowed from French sauté, past participle of sauter (“to sauté”, literally “to jump”); in cooking, diced onions jump in the pan from the hot oil.
- To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.
“Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion.[…]Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sautéd unless they are desired glazed. Serve from casserole dish.”
“Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.”