Sauted: meaning, definitions and examples
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sauted
[ ˈsɔː.teɪd ]
cooking method
Sauted refers to a cooking technique where food is cooked quickly in a small amount of fat over relatively high heat. The term comes from the French word 'sauter,' which means 'to jump.' This is because the food is often tossed or stirred in the pan to ensure even cooking. Commonly used for vegetables, meats, and seafood, sautéing can enhance the flavors and texture of the ingredients. A well-sauted dish is often crisp yet tender, showcasing vibrant colors and rich tastes.
Synonyms
pan-fried, seared, stir-fried.
Examples of usage
- I sautéed the onions until they were golden brown.
- The chef sautéed the shrimp with garlic and butter.
- You can sauté vegetables in olive oil for a delicious side dish.
Translations
Translations of the word "sauted" in other languages:
🇵🇹 salteado
🇮🇳 भुना हुआ
🇩🇪 angebraten
🇮🇩 digoreng
🇺🇦 смажений
🇵🇱 smażony
🇯🇵 ソテーされた
🇫🇷 sauté
🇪🇸 salteado
🇹🇷 sote
🇰🇷 볶음
🇸🇦 مقلي
🇨🇿 smažený
🇸🇰 smažený
🇨🇳 炒过的
🇸🇮 pražen
🇮🇸 sauteraður
🇰🇿 қуыру
🇬🇪 წვნიანი
🇦🇿 qovrulmuş
🇲🇽 salteado
Etymology
The word 'sauté' comes from the Middle French term 'sauter,' meaning 'to leap' or 'to jump.' This is an apt description of the cooking technique, as ingredients often jump in the pan when tossed. The practice of sautéing has roots in French cuisine, where it became a fundamental method for cooking vegetables and proteins quickly while preserving their moisture and flavor. Over time, sautéing gained popularity worldwide, being incorporated into various culinary traditions. It emphasizes freshness and quick cooking, which aligns with modern culinary trends emphasizing health and flavor. The verb 'sautéed' is essentially the past tense of 'sauté,' indicating that the action has already taken place.