Sautéing is a cooking method where one quickly cooks food in a small amount of oil or fat in a pan over medium to high heat. The oil or fat choosen should have a high enough smoke point to avoid burning (peanut oil is an excellent choice, while non‐clarified butter would be a poor choice). …
A glossary of culinary terms providing cooking definitions for easy reference!
Sous vide is french for “under vacuum”. It is a method of cooking that involves sealing foods in a container (typically plastic or glass) and submerging that container in a temperature controlled water bath. This method allows food to be evenly cooked to precise temperature targets.