Sauteeing Recipe

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Sauteeing Ingredients

1 no ingredients

A Recipe for
Sauteeing

There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
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This is a recipe for Sauteeing from the recipe cookbook of Recipes-to-go (Meat)

I will not eat oysters. I want my food dead. Not sick--not wounded--dead.
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Albert Einstein (1879-1955)

He was a very valiant man who first adventured on eating oysters.
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Sauteeing

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

Sauteeing Directions

To saute, heat a film of oil or clarified butter in a saute pan until
it smokes. (Clarified butter is heated until it separates and the
solids skimmed off). Add a thin slice of boneless meat, dredged in
flour, and cook just long enough to brown well on both sides. The
meat must be thin enough and tender enough to cook to doneness in
that amount of time. If it is thicker, it should be grilled, broiled,
or pan-fried.

Serves: 1

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Sauteeing Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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