Talk:Sautéeing

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Is "sauteeing" with two "e"s an accepted spelling? Websters online (http://www.m-w.com/cgi-bin/dictionary) gives "sauteing" only.

153.9.35.74 18:35 Feb 10, 2003 (UTC)

Saute (or sauté) would be a better article title, but Webster's III Unabridged does give sauteeing and not sauteing. Ortolan88

Thanks. I'll go with sauteeing then. All the other cooking technique article titles, though, seem to be in the gerund verbal noun (???ing) form (boiling, grilling, etc.), so I suppose this one should probably too. Arthur 21:22 Feb 10, 2003 (UTC)

[edit] Technique of sauteeing

I thought that the classical french culinary technique of the sauté involves these stages:

1. Browning of vegetables and meat on high heat 2. Removal of vegetables and meat 3. Deglazing of pan with alcohol and/or stock 4. Adding the meats/vegetables and covering with a lid 5. Allowing the meats/vegetables to simmer on a medium to low heat

The technique of sauteeing is french in origin, and therefor one should refer to the french, classical technique. ---Qwerty qwerty 13:56, 1 July 2006 (UTC)

Interesting; I've never heard of such a technique being called a sauté. Do you have a cite for that? — Wwagner 14:23, 1 July 2006 (UTC)

I don't yet have a cite from the Internet, I will check my library though, and I will also get Larousse Gastronomique, which is the ultimate culinary reference book.

[edit] Contradiction

Food that is sautéed is usually cooked for a relatively short period of time over high heat in order to brown the food, while preserving its color it is browned, but doesn't change color? -Iopq 08:45, 7 October 2006 (UTC)

Hmmm. Does the sauté preserve texture, instead of color? That would make sense to me, but then I don't have any fancy book-learning about cooking. :) — Wwagner 13:53, 7 October 2006 (UTC)