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Sauteeing

Sauteeing is similar to frying in butter. To saute (verb) is to lightly fry foods in a small amount of butter or oil. The food will need to be turned frequently to prevent burning or sticking, it is sauteed when it browns to a lightly golden colour (in the case of onions, potatoes etc.). Sauteeing is usually used as a reliable technique for enhancing the flavour of foods, or combining different flavours.

See also : Cooking



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