Project Foodie - Sauté - Glossary - Language of the Kitchen

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Welcome to the Project Foodie interactive glossary a fun way to express your culinary knowledge while helping others learn more about The Language of the Kitchen. If you've got some Kitchen Language you want to share go to the Glossary and enter your terms or update existing ones and help enhance the foodie learning experience!
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Sauté Last Edited By: karen	Sauté is the prima ballerina of the frying techniques. Use a small amount of fat over high heat and quickly fry thin tender pieces of food until golden. Great for veal scallops and all kinds of fish. Sautéing is done in an open shallow pan known as a sauté pan.


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