i want to cook chicken
2006-10-07 06:28:00 · 23 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
to shallow fry
2006-10-07 06:30:02 · answer #1 · answered by Anonymous · 0⤊ 1⤋
to fry something in hot shallow fat, so saute potatoes are usually par - boiled, sliced to 3mm, the fryed in hot shallow fat. with chicken the fat needs to be hot to brown and seal the joint, then turn over and do the same, but this can only be done for a thin piece of chicken. a thick piece would then need to have the heat turned down or go in the oven to cook through.
2006-10-11 02:45:19 · answer #2 · answered by anita 2 · 0⤊ 0⤋
To cook fast & very hot ( use Olive oil or pea nut oil for a stir fry ).
With Chicken cook Skin side down ..If Bone-less , Flash Fry ( in a wok with Red & Green pepers , and some Black bean sause...
2006-10-07 06:42:34 · answer #3 · answered by Anonymous · 0⤊ 0⤋
To saute is to quick fry. you saute onions but not chicken.And you can't really get help cooking chicken without giving more info, is it a whole bird,cut up, boneless? You can fry, deep fry, roast or grill chicken.
2006-10-07 06:35:03 · answer #4 · answered by MUD 5 · 0⤊ 0⤋
To keep stirring the onions or whatever, in the pan, during cooking. Onions, garlic, chicken meat, almost anything can be cooked in a frying pan.
Where else is the term used?
2006-10-07 07:27:10 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump," in French, and the food being sautéed is kept moving, not unlike the stir fry technique using a wok.
2006-10-07 06:31:49 · answer #6 · answered by Smurfetta 7 · 1⤊ 0⤋
Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. Sauter means "to jump," in French, and the food being sautéed is kept moving, not unlike the stir fry technique using a wok.
Food that is sautéed is usually cooked for a relatively short period of time over high heat in order to brown the food, while preserving its color, moisture and flavor. This is very common with more tender cuts of meat, e.g. tenderloin and filet mignon.
I would only use this method for chicken if it is cut in relatively small pieces.
2006-10-07 06:33:03 · answer #7 · answered by MARY L 5 · 1⤊ 0⤋
What Is Sauteing
2016-11-13 21:58:43 · answer #8 · answered by ? 4 · 0⤊ 0⤋
Saute means shallow fry either in oil or more usually a mixture of oil and a knob of butter
2006-10-07 08:58:32 · answer #9 · answered by Anonymous · 0⤊ 0⤋
It means fry. The French word "sauter" basically means "jump" and its use to describe frying conveys the idea of turning the pieces of chicken over in the pan during the frying process so that they are browned all over. In other words, they jump about! But never out of the pan, of course, until you are ready to serve.
2006-10-07 06:37:56 · answer #10 · answered by Doethineb 7 · 0⤊ 0⤋
SAUTE'ING: cooking in a small amount of fat in a pan over direct heat.
Literally, saute' means to bounce up and down, as a chef would do with a skillet with food as he mixes it
2006-10-07 06:31:46 · answer #11 · answered by deano2806 3 · 1⤊ 0⤋