The same as in broiling.
SAUTÉING
1. Definition:
Sautéing is a method of cooking in which the heat reaches the food through a smoking-hot, greased surface.
2. Rules for sautéing:
(1) Heat the pan enough to melt the fat.
(2) Put in just enough fat to keep the food from sticking, and let it run over the surface of the pan, and get smoking hot.
(3) Put in the food and let it brown on one side, then turn it and brown the other side.
(4) Serve on a hot dish.
3. Effects of sautéing:
(1) To sear the surface of the food.
(2) To brown the surface and develop a delicious flavour, while cooking to the centre.
(3) To make the surface slightly fat-soaked with fat which has been very highly heated.
(4) To make the surface indigestible.
BAKING
1. Definition: