![]() ![]() A heavy bottom allows heat to accumulate in the metal, making it hold the temperature after the food is added it also makes for even browning. Deeper saucepans should not be used because they will not allow moisture to evaporate as quickly, and are not likely to have a surface area as large as the shallower pans. A skillet is perfect and so is a sauteuse, a French pan that has straight sides and is equipped with a cover. It should be shallow and have a heavy bottom. It's an easy process, if you just keep a few simple rules in mind. The word actually means to cook food quickly in a shallow pan using high heat and a small amount of oil and/or butter. ![]() It is probably the most loosely interpreted term in "franglais" cooking lingo-many cookbooks ask the cook to saute onions, for example, when the process is really slower or longer than saute. Saute is a French word that means "to jump". But for the beginning cook the term "saute'" can hold a dozen pitfalls. THE RECIPE says, "saute until lightly browned." Sounds easy.
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