Online Google Dictionary

saute 中文解釋 wordnet sense Collocation Usage Collins Definition
  1. fry briefly over high heat; "saute the onions"
  2. a dish of sauteed food
  3. fried quickly in a little fat
  4. (sauteing) frying: cooking in fat or oil in a pan or griddle
  5. 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. ...
  6. To fry in a small quantity of fat or oil
  7. To cook (food) using a small amount of fat in an open pan over a relatively high heat, shaking the pan so that the food does not stick to the pan as it cooks
  8. (Sauteing) is a quick cooking method performed over high heat usually with a small amount of fat or oil, although you can dry saute some foods such as nuts, seeds, and spices. It is one of the fastest and tastiest ways to prepare a tender cut of meat or poultry.
  9. (Sautéing) is the process of frying food in a pan with a small amount of oil—about 1/16-inch—at a tempera­ture high enough to make the food sizzle. It’s stirred occasionally and, to promote steaming, might be covered with a lid.
  10. To cook over high heat in a small amount of fat in a sauté pan or skillet.
  11. Is high heat cooking with very little fat/oil in the pan.
  12. (SAW-TAY) To quickly heat meat or vegetables in fat in an open pan
  13. To cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan.
  14. Literally means "to jump". To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe.
  15. To brown or toss food in a small amount of oil. see Shallow Frying Scald - To heat a liquid just below the boiling point. Tiny bubbles should form around the edge of the pan.
  16. Fry something, usually onions and/or garlic, in a small amount of hot oil or melted butter.
  17. To fry food quickly over high heat in a little fat to seal and lightly brown. The food is moved constantly to keep an even heat and avoid burning on the outside before the inside is properly cooked.
  18. To cook food quickly, over high heat, constantly stirring for even browning. The term comes from the French for “to jump,” and sauté pans are designed with a curved lip, making constant motion as easy as a flick of the wrist.
  19. To cook quickly and lightly in as little oil as possible in a fry pan or skillet. Usually you are just trying to soften something.
  20. To cook quickly, usually meat or vegetables, over a high heat in a little oil. It is important to turn the food frequently so it does not burn. Sauté pans are usually round and have sloped sides with a long handle. They are usually made of aluminum and range in size from 7 to 16 inches.
  21. cook while tossing in a pan (past participle of sauter "jump")
  22. (jumped, to jump): A basic jump from two feet to two feet, taken in 1st, 2nd or 4th position. Jumps always begin and end with a demi-plié, with the knees and feet fully stretched at the height of the jump.
  23. I found that sauté’ is the safest way to prepare the food. The food is put in a hot pan of oil or butter and nothing else goes in unless you ask for it.  This is a great way to make your food taste better with a splash of lemon or wine.
  24. A cooking method in which food is cooked quickly in a small amount of fat over direct, moderate to high heat.  Sautéing is best for relatively thin, tender cuts of meat, poultry or fish (like steaks, chops, or filets) and crisp vegetables.
  25. to cook thinly sliced food such as mushrooms, onion or meat in pan covered with little oil quickly over medium heat.