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Sauteing

Sauteing, which means cooking by tumbling or tossing about in a small quantity of hot fat, is a modified form about in a small quantity of hot fat, is a modified form of frying, and a very excellent method of cooking many articles of food . As in frying, the oils or fats which will bear the highest degree of heat are most perfectly adapted to sauteing.

But butter, which will burn at a low temperature, may, if clarified, be used alone or mixed with lard or suet quite satisfactorily for the purpose. Many things are more palatable when sauted than when fried, notably oysters , egg-plant, onions and apples. If a pan or griddle is to be used more than once for sauteing it should be wiped each time it is used, so as to remove all grease and crumbs. The best utensil for sauteing is a flat botspider or griddle.