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sauté
1.
To cook food quickly in a shallow pan with a small amount of fat. Sautéing usually involves moving and flipping the food quickly after short periods of cooking without touching.
Giving the green beans a quick sauté can help bring out the green color, enhance the flavor, and retain the crisp texture of the vegetable.
As defined by Michael Chu
on June 17, 2008
sauerkraut
sausage
sauté
sauté pan
savory
savoury
savoy cabbage
scald
scalded milk
scale
scallion
scallop
scaloppine
scampi
schmaltz
schmear
