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
n. A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. tr.v. (mÄrâ²É-nÄdâ²) marÂ·iÂ·nadÂ·ed, marÂ·iÂ·nadÂ·ing, marÂ·iÂ·nades. To soak (food) in such a mixture; marinate.[French, probably from Italian.arinade. n. 1. (Cookery) a spiced liquid mixture of oil, wine, vinegar, herbs, etc, in which meat or fish is soaked before cooking. 2. (Cookery) meat or fish soaked in this liquid.