https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASaut%C3%A9ing%2F2%2FenTranslations:Sautéing/2/en - Revision history2026-09-11T22:05:55ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Saut%C3%A9ing/2/en&diff=147374&oldid=prevFuzzyBot: Importing a new version from external source2025-05-31T08:23:17Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Description==<br />
Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large [[surface area]], which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is [[Browning (food process)|browned]] while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by [[deglazing (cooking)|deglazing]] the pan's residue to make a [[sauce]].</div>FuzzyBot