Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Cooking origin?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Cooking origin?),it will help you,my kids.
what is the orgin of sauteing, what are the safety issues, and is it common?
Answer:
It is very common. The safety issue splatter or "flipping" food if you are not experienced can go wrong and you could get burned.
The origin is unknown.
Wiki says, Sautéeing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump" in French, and the food being sautéed is kept moving, not unlike the stir fry technique using a wok. The difference between stir-frying and sautéeing is that the food is meant to be flipped onto its other side after jumping into the air.
Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its color, moisture and flavor. This is very common with more tender cuts of meat, e.g. tenderloin and filet mignon. Sautéeing differs from searing in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavor and improve appearance before another process is used to finish cooking it.
Olive oil or clarified butter are commonly used for sautéeing, but most fats will do. Regular butter is less well suited for sautéeing, because it will burn at a lower temperature due to the presence of milk solids.
Sautee: Cooking in a small amount of butter or oil over a high flame. All restaurants use that technique. It's very common! Sauter literally means "jump" in French, and the food being sautéed is moving. You must be careful not to burn it. As for safety, never use a wet potholder. A wet potholder gets very hot, very fast when sauteeing. Never leave a pot on the stove with the handles hanging over the edge. Turn them in so you don't bump them when you walk by.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Cooking origin?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Cooking origin?),it will help you,my kids.
what is the orgin of sauteing, what are the safety issues, and is it common?
Answer:
It is very common. The safety issue splatter or "flipping" food if you are not experienced can go wrong and you could get burned.
The origin is unknown.
Wiki says, Sautéeing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump" in French, and the food being sautéed is kept moving, not unlike the stir fry technique using a wok. The difference between stir-frying and sautéeing is that the food is meant to be flipped onto its other side after jumping into the air.
Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its color, moisture and flavor. This is very common with more tender cuts of meat, e.g. tenderloin and filet mignon. Sautéeing differs from searing in that the sautéed food is thoroughly cooked in the process. One may sear simply to add flavor and improve appearance before another process is used to finish cooking it.
Olive oil or clarified butter are commonly used for sautéeing, but most fats will do. Regular butter is less well suited for sautéeing, because it will burn at a lower temperature due to the presence of milk solids.
Sautee: Cooking in a small amount of butter or oil over a high flame. All restaurants use that technique. It's very common! Sauter literally means "jump" in French, and the food being sautéed is moving. You must be careful not to burn it. As for safety, never use a wet potholder. A wet potholder gets very hot, very fast when sauteeing. Never leave a pot on the stove with the handles hanging over the edge. Turn them in so you don't bump them when you walk by.
correctness,It's Non-profit and only for informational purposes.
- Does anybody know where in Mexico tacos are located?
- do you believe in "fortune cookies" ?
- Can you give me the recipe for mutter paneer?
- Can sauerkraut be successfully frozen and still be good when thawed?
- MY Kitty is Cute 2000, DOG, are you serious, is that a common food in Philippine
- Any one knows how to make gol gappa shells?
- Can I cook dried anchovies in the oven?
- Do you eat when you are in you PC?
Related Question about Food and Health
I need help. Answer: Are you serious? You will find them on just about every cor...
Answers: Yeah, Ive seen them. The papers are real too. They just dont usually co...
Mutter paneer is an indian food. 10 pts to the best answer! thanks to anyone who...
I went to a sauerkraut festival today, and after sampling several sauerkraut dis...
Answers: A Filipino guy named Wendo went to Hawaii to visit some of his relative...
Also the stuffing and the sauce? Answer: I recently tried this recipe and it was...
I have a bag of dried anchovies (the Asian type), and instead of frying them Im ...
now is 10,55 pm Im eaten chips i love eat in my PC Answer: sometimes but not at ...
- Chermoula recipe?
- ( Indian culture) What is Desi?
- Harissa recipe?
- Have you ever eaten anchovies?
- When I was in Paris all the restaurants seemed to serve the same salad dressing?
- I'm Clueless! Going to a sushi bar for the first time.?
- Do you like the smell of Cardamom?
- Where's a good place to great possum sandwich on the go?