cooking

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Related to sauteing: roasting

cooking

Nutrition
The preparation of comestibles by heating. In meats, overcooking can result in the production of carcinogenic polycyclic amines; undercooking carries the risk of parasitic (e.g., Taenia solium, T saginatus) or bacterial (e.g., Escherichia coli 0157:H7, Salmonella spp) infections.

cooking

[L. coquere, to cook]
The process of heating foods to prepare them for eating. Cooking makes most foods more palatable and easier to chew, improves their digestibility (and sometimes their nutrient bioavailability), and destroys or inactivates harmful organisms, or toxins that may be present. Cooking releases the aromatic substances and extractives that contribute odors and taste to foods. These odors help to stimulate the appetite.

CAUTION!

Not all toxic substances are inactivated by heat. Most microorganisms and parasites are destroyed in the ordinary process of cooking when the food is heated to internal temperatures of 160°F to 175°F. Pork must be cooked completely throughout to kill the encysted larvae of Trichinella.

Action

Protein: Soluble proteins become coagulated. Soluble substances: These, including heat-labile vitamins, are often inactivated by boiling, and even mineral substances and starches, although insoluble to a certain extent, may be altered in this process. Starch: The starch granules swell and are changed from insoluble (raw) starch to soluble starch capable of being converted into sugar during digestion and of being assimilated in the system.

References in periodicals archive ?
Basic sauteing requires nothing more than a non-stick pan and a thin layer of melted butter or oil.
In the same saute pan, add reserved foie gras fat and apples, sauteing for five minutes.
It is preferable for sauteing as it does not burn or smoke like butter, although you should still avoid heating ghee over more than medium heat.
With its generous surface area, it's great for stir-frying or sauteing.
Most stuffing recipes call for sauteing vegetables, often adding more fat than is really needed, Polk points out.
The cast aluminum pans can be used for sauteing, boiling and simmering, and when donning a terra-cotta lid, the cookware does double duty as a clay vessel for steam cooking.
Replace butter with Kelapo Extra Virgin Coconut Oil baking sticks when spreading, sauteing, frying and baking your favorite dishes.
Additional cooking modes include simmering, sauteing, searing, steaming and two slow cook options, all of which can be programmed for up to 12 hours of cooking, and the Keep Warm function can be programmed for up to 24 hours.
While the carrots are sauteing, add the spaghetti to the pot with the boiling water, stir until all the strands are submerged and cook until al dente.
If you have any of the sage left over from the dish, infuse in olive oil and use for sauteing or in salad dressings.
Monroe adds that its high smoke point makes it suitable for sauteing.
Gently sauteing the vegetables until nearly cooked adds to the resulting flavour.