Analytical chemistry focuses on the chemical composition and function of matter from CHEMISTRY 11-B at Brighton High
The word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. Quickly like other-dry heat cooking, methods sauteeing sautÃ©eing browns'the food s surface as it cooks and develops complex flavors. and aromashe word saute (sautÃ© pronounced-SAW) tay refers to a form of-dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very. quickly
Sauteing, sautÃ©ing stir, frying pan, frying shallow, frying and deep frying are all standard frying. Techniques pan, frying sauteing sautÃ©ing-and stir frying involve cooking foods in a thin layer of fat on a, hot surface such as a, frying, pan, griddle wok. or sauteuse