2179 The Sautés

Appears in

Published 1903

About

The main characteristic of this method of cooking is that it is a dry cooking method, that is to say only a fat of some kind such as butter, oil or other clean fat is used.

Sautés are made with poultry and game cut into sections or with meat cut into small pieces.

All foods cooked in this manner must be seized which means they must be set to cook in very hot fat so that a coating is quickly formed on the outside which is capable of preventing the juices from escaping; this is particularly necessary for red meats such as beef and mutton.

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Part of

The General Principles Underlying Methods of Cooking—Braising; Poêling; the Sautés; Poaching; Blanchings: the Theory of Gratins; Grilling; Deep Frying

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