https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASaut%C3%A9ing%2F6%2FenTranslations:Sautéing/6/en - Revision history2026-09-11T21:23:45ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Saut%C3%A9ing/6/en&diff=147378&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>==Methods==<br />
In a sauté, all the ingredients are heated at once and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil or by repeatedly jerking the pan itself. A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from [[stewing]] and promotes the development of [[fond]]. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While [[skillet]]s typically have flared or rounded sides, sauté pans typically have straight vertical sides. This keeps the ingredients from escaping as the pan is jerked or stirred.</div>FuzzyBot