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Sautéing
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Sautéing - Livres de poche

ISBN: 6130352344

Edition reliée, ID: 6330476

Cooking, Food, Fat, Cookware and bakeware, Browning, Searing, Stir frying, Olive oil, Clarified butter, Fond, Sweating - Buch, gebundene Ausgabe, 72 S., Beilagen: Paperback, Erschienen: 2010 Betascript Publishers High Quality Content by WIKIPEDIA articles! Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish are sautéed, the sauté is often finished with a sauce made from the pan's residual fond. Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs from searing in that searing only cooks the surface of the food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.

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Sautéing Cooking, Food, Fat, Cookware and bakeware, Browning, Searing, Stir frying, Olive oil, Clarified butter, Fond, Sweating - Surhone, Lambert M. (Herausgeber); Timpledon, Miriam T. (Herausgeber); Marseken, Susan F. (Herausgeber)
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Surhone, Lambert M. (Herausgeber); Timpledon, Miriam T. (Herausgeber); Marseken, Susan F. (Herausgeber):
Sautéing Cooking, Food, Fat, Cookware and bakeware, Browning, Searing, Stir frying, Olive oil, Clarified butter, Fond, Sweating - nouveau livre

2010, ISBN: 6130352344

ID: A7970731

Kartoniert / Broschiert, mit Schutzumschlag neu, [PU:Betascript Publishers]

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MARZIES.de Buch- und Medienhandel, 14621 Schönwalde-Glien
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Sautéing
Livre non disponible
(*)
Sautéing - Livres de poche

2010, ISBN: 6130352344

Edition reliée, ID: 6330476

Cooking, Food, Fat, Cookware and bakeware, Browning, Searing, Stir frying, Olive oil, Clarified butter, Fond, Sweating - Buch, gebundene Ausgabe, 72 S., Beilagen: Paperback, Erschienen: 2010 Betascript Publishers

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Détails sur le livre
Sautéing

High Quality Content by WIKIPEDIA articles! Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish are sautéed, the sauté is often finished with a sauce made from the pan's residual fond. Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs from searing in that searing only cooks the surface of the food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.

Informations détaillées sur le livre - Sautéing


ISBN (ISBN-10): 6130352344
Version reliée
Livre de poche
Date de parution: 2010
Editeur: Betascript Publishers

Livre dans la base de données depuis 26.11.2008 10:36:29
Livre trouvé récemment le 04.11.2017 15:59:59
ISBN/EAN: 6130352344

ISBN - Autres types d'écriture:
613-0-35234-4


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