Translations:Sautéing/2/en: Difference between revisions

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Message definition (Sautéing)
==Description==
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]].

Description

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 browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce.

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