sauteing


Also found in: Dictionary, Medical.
Related to sauteing: roasting
Graphic Thesaurus  🔍
Display ON
Animation ON
Legend
Synonym
Antonym
Related
  • noun

Synonyms for sauteing

cooking in fat or oil in a pan or griddle

Synonyms

Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
Dorm dwellers can skip the sauteing part and go straight to mixing leftover rice with sesame oil, salt and pepper in a bowl.
Canola oil is good for stir-frying, grilling, baking, and sauteing. It's light flavor also blends well in dressings, marinades, and sauces.
As such, it's perfect for use at different stages of the cooking process-marinating, sauteing, and basting, among others.
Make sauce by sauteing onion, add passata and oregano and simmer for 10 minutes until thickened.
The New England-style clam chowder at the LAZY LOBSTER starts with sauteing chunks of potato and onion in rendered bacon fat.
They attended a course that provided intensive training on butchery, flavor dynamics, roasting techniques, sauteing, and barbequing, to name a few.
Add celeriac, leeks, carrots, celery, onion and tomato puree, and continue sauteing for one to two minutes.
Maya Kaimal's simmer sauces have taken out the guesswork when it comes to spices, as well as making an Indian meal for dinner as easy as sauteing veggies and opening a jar.
Try sauteing a cup of the Cauliflower Medley in a teaspoon of olive oil and a dash of reduced-sodium soy sauce.
Beautifully showcasing more than 150 recipes and featuring 100 color photographs, "Better Homes and Gardens Skillet Meals" is an outstanding collection that aptly demonstrates the culinary range of the skillet and its adaptability to various techniques like sauteing, braising, baking, and browning.
Because sauteing seems the simplest and most ordinary cooking method, it's easy to overlook its subtleties.
Sauteing and stir-frying To saute or stir-fry without butter or oil is not magic.
The shaved sprouts are a blend of 1/8-inch cut leaves and planks of sprouts, designed to be used raw or for faster cooking like high-heat roast or flash sauteing, and will be available in five 2-pound bags.
But on a whole, sauteing is probably the most traditional cooking technique I most frequently use.
They may be served as a side dish after sauteing in olive oil, added to salads, or thrown in a stir-fry or soup.