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- Sautéing abstract "Sautéing (from the French sauté [sote], lit. "jumped, bounced" in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce.Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, 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 browns the surface of the food. Olive oil should not be used to sauté due to its low smoke point. Clarified butter, rapeseed oil, extra virgin olive oil and sunflower oil are commonly used for sautéing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for this use.".
- Sautéing thumbnail Leek-Sauté.JPG?width=300.
- Sautéing wikiPageID "52986".
- Sautéing wikiPageLength "5181".
- Sautéing wikiPageOutDegree "35".
- Sautéing wikiPageRevisionID "681901347".
- Sautéing wikiPageWikiLink Browning_(chemical_process).
- Sautéing wikiPageWikiLink Browning_(food_process).
- Sautéing wikiPageWikiLink Butter.
- Sautéing wikiPageWikiLink Category:Cooking_techniques.
- Sautéing wikiPageWikiLink Category:Culinary_terms.
- Sautéing wikiPageWikiLink Clarified_butter.
- Sautéing wikiPageWikiLink Cooking.
- Sautéing wikiPageWikiLink Cooking_oil.
- Sautéing wikiPageWikiLink Cookware.
- Sautéing wikiPageWikiLink Cookware_and_bakeware.
- Sautéing wikiPageWikiLink Deglazing_(cooking).
- Sautéing wikiPageWikiLink Extra_virgin_olive_oil.
- Sautéing wikiPageWikiLink Fat.
- Sautéing wikiPageWikiLink Flavor.
- Sautéing wikiPageWikiLink Fond.
- Sautéing wikiPageWikiLink Food.
- Sautéing wikiPageWikiLink French_language.
- Sautéing wikiPageWikiLink Milk.
- Sautéing wikiPageWikiLink Moisture.
- Sautéing wikiPageWikiLink Mouthfeel.
- Sautéing wikiPageWikiLink Olive_oil.
- Sautéing wikiPageWikiLink Pan_frying.
- Sautéing wikiPageWikiLink Rapeseed.
- Sautéing wikiPageWikiLink Rapeseed_oil.
- Sautéing wikiPageWikiLink Searing.
- Sautéing wikiPageWikiLink Smoke_point.
- Sautéing wikiPageWikiLink Stew.
- Sautéing wikiPageWikiLink Stewing.
- Sautéing wikiPageWikiLink Stir_frying.
- Sautéing wikiPageWikiLink Sunflower_oil.
- Sautéing wikiPageWikiLink Sweating_(cooking).
- Sautéing wikiPageWikiLink Temperature.
- Sautéing wikiPageWikiLink Wok.
- Sautéing wikiPageWikiLink File:Ddeokbokki-01.jpg.
- Sautéing wikiPageWikiLink File:Leek-Sauté.JPG.
- Sautéing wikiPageWikiLink File:Sautee_onions_and_peppers.jpg.
- Sautéing wikiPageWikiLinkText "Sauté".
- Sautéing wikiPageWikiLinkText "Sautéed".
- Sautéing wikiPageWikiLinkText "Sautéing".
- Sautéing wikiPageWikiLinkText "fried".
- Sautéing wikiPageWikiLinkText "sauted".
- Sautéing wikiPageWikiLinkText "sautee".
- Sautéing wikiPageWikiLinkText "sauteed".
- Sautéing wikiPageWikiLinkText "sauté".
- Sautéing wikiPageWikiLinkText "sautéd".
- Sautéing wikiPageWikiLinkText "sautéed".
- Sautéing wikiPageWikiLinkText "sautéing ".
- Sautéing wikiPageWikiLinkText "sautéing".
- Sautéing wikiPageWikiLinkText "sautés".
- Sautéing hasPhotoCollection Sautéing.
- Sautéing wikiPageUsesTemplate Template:Cite_web.
- Sautéing wikiPageUsesTemplate Template:Commons.
- Sautéing wikiPageUsesTemplate Template:Cookbook.
- Sautéing wikiPageUsesTemplate Template:Cooking_Techniques.
- Sautéing wikiPageUsesTemplate Template:IPA-fr.
- Sautéing wikiPageUsesTemplate Template:Portal-inline.
- Sautéing wikiPageUsesTemplate Template:Reflist.
- Sautéing subject Category:Cooking_techniques.
- Sautéing subject Category:Culinary_terms.
- Sautéing comment "Sautéing (from the French sauté [sote], lit. "jumped, bounced" in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture and flavor.".
- Sautéing label "Sautéing".
- Sautéing sameAs Saltat.
- Sautéing sameAs Sautieren.
- Sautéing sameAs Salteado.
- Sautéing sameAs Passeerimine.
- Sautéing sameAs Salteatze.
- Sautéing sameAs Sauter_(cuisine).
- Sautéing sameAs הקפצה.
- Sautéing sameAs Sauté.
- Sautéing sameAs Penumisan.
- Sautéing sameAs Sauté.
- Sautéing sameAs ソテー.
- Sautéing sameAs 소테.
- Sautéing sameAs परतणे_(स्वयंपाक).
- Sautéing sameAs ဆီပူထိုးခြင်း.
- Sautéing sameAs Sauteren.
- Sautéing sameAs Sauté.
- Sautéing sameAs Salteamento.
- Sautéing sameAs m.0dxl2.
- Sautéing sameAs Пассерование.
- Sautéing sameAs Sautéing.
- Sautéing sameAs Sotimi.
- Sautéing sameAs Sauté.
- Sautéing sameAs Gisa.
- Sautéing sameAs Kavurma_(soteleme).
- Sautéing sameAs Засмажка.
- Sautéing sameAs Q1521462.
- Sautéing sameAs Q1521462.
- Sautéing sameAs 煸.
- Sautéing wasDerivedFrom Sautéing?oldid=681901347.
- Sautéing depiction Leek-Sauté.JPG.
- Sautéing isPrimaryTopicOf Sautéing.