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sauté

Recipe by 3 March 2009 No Comments
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Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.

Sautéing differs from searing in that the sautéed food is thoroughly cooked in the process.

Olive oil or clarified butter are commonly used for sautéing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids.

From Wikipedia

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