How To Saute (Hardcover) by The Editors of Cook''''s Illustrated
Hardcover; Published 8/1/2000; 96 Pages; ISBN 9780936184395
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One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most.
In this volume: Master the principles of quick-cooking chicken, turkey, or veal cutlets in a hot skillet as well as pork medallions, steaks, fish, shrimp, and scallops. We also will teach you how to turn pan drippings into quick, flavorful sauces..
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Pan-frying is essentially the same thing as sauteeing- quick cooking in a skillet over high heat. It works best with thin cuts of meats like steaks, chops, and cutlets.