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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.


[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.


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.


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 ?
Sauteing, on the other hand, is a simpler, faster, and (let's admit it) basically healthier system, in which little grease is required and no coating at all, except for a sprinkle of your chosen spices.
uk, 0151 482 8282) GREAT for cooking, boiling, sauteing, stewing and braising, the Prestige a la Carte can be set at 80C-220C.
In six steps we are hand-led through the process of choosing the correct oil or butter and the appropriate fry pan, dredging the fillets in flour and sauteing, then adding additional oil to the same pan, and sauteing diced aromatics like onion, shallot, leek, or scallions.
Sprinkle it on fish before pan sauteing, mix into omelets, and add to marinades for pork chops.
They use different seasonings, never use lard and do more grilling and sauteing.
It can be used for frying crisps, extruded snacks, sauces, dressings and as a retail oil for frying and sauteing.
When it comes to the cabbage try sauteing it with a dash of pine nuts and garlic for Savoy Cabbage with Nut Butter, go for warmth with Spiced Red Cabbage with Apple or go cold with Asian Coleslaw with Chicken.
She spent her time sauteing and chopping in the kitchen, and even made a brief appearance as a waitress.
Add onion garlic and bouquet garni, sauteing until onions and garlic are softened.
posters, floor decals, static clings, recipe leaflets, tear-off recipe pads, employee buttons, and a cleverly designed bookmark that outlines simple stovetop sauteing techniques.