Etymology:
The word "saute" originates from the French verb "sauter," which means "to jump."
Meaning:
In cooking, "saute" refers to a method of cooking food in a shallow pan with a small amount of hot fat over relatively high heat. The food is tossed or stirred frequently while cooking to ensure even browning and to prevent burning.
Origin:
The term "saute" was first used in culinary contexts in the late 18th century. It gained popularity in English-speaking countries during the 19th century. The technique is believed to have originated in France, where it was originally known as "sauter à la poêle" ("to jump in the pan").
Process:
Sauteing typically involves the following steps:
Examples:
Common foods that are sauteed include:
Etymology Latin saliēns present participle of salīre to leap jump Indo European
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