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
Cook mushrooms in a pan with a lot of surface area. You want to be able to spread the mushrooms out in a single layer to maximize their contact with the hot pan and allow moisture to evaporate quickly. A skillet or saute sautÃ© pan is. bestooking mushrooms concentrates their flavor and brings out notes of sweet earthiness from the Maillard reaction taking place. However, their high moisture content prevents mushrooms from caramelizing easily or quickly. The trick is to cook mushrooms slowly until they release all their moisture.