Talk:Sautéing

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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)

I know I'm taking up an old one here, but as anonymous points out above, MW's 11th Collegiate only gives sautéing or sauteing, no double-e version. The OED also gives only sautéing. Note however, that both give sautéed (with two e's) as the past participle. Comparing with the only other comparable word I could think of—flambé—one finds the same treatment. Moreover, popular use (as gaged by Google) backs the distinction up: sautéed beats sautéd[1], but sautéing beats sautéeing[2]; flambéed beats flambéd[3], but flambéing beats flambéeing[4] (with or without the accent on all accounts).

There appears to be some grammatical reasoning going on, and tho it doesn't really make sense to me, the consensus seems to be that the gerund takes one e, the past participle two. So I'm with anonymous guy and think this article should be changed to sautéing, perhaps with a note like "(also sautéeing, past tense sautéd or sautéed, and often without the accent)". -- Severinus 05:01, 6 February 2007 (UTC)

I'm gonna go ahead and make the move-- Iosef ^{U T C} 19:13, 9 March 2007 (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)

[edit] Nonsense

This article is contradictory and is generally nonsense. Sauteing is not the same as pan frying. You only have to look at the etymology to realize this; if you are not making your food jump, you are not sauteing. Half of the article acknowledges this (recommending a pan with sloped sides, talking about tossing technique, etc.) and half of the article contradicts this (recommending a pan with straight sides, recommending letting food sit and then turning it with utensils, etc.). None of it has references. --71.235.102.239 02:19, 5 March 2007 (UTC)