Saute or Sattwa Cafe

Saute

Author: Cooks Illustrated Magazin

Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautйing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or technique can wreak havoc on this seemingly simple cooking process. The editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing, solve these mysteries in How to Sauté. We review the principles to sautéing that you can apply to a wide range of dishes involving chicken, fish, pork, turkey, lamb, and beef, plus literally thousands of quick pan sauces. The dishes can be as simple as sautéed chicken cutlets with a lemon caper sauce, as unusual as sautéed fish fillets with a chipotle orange sauce, or as traditional as steak served with red wine sauce. How to Sauté brings you all the secrets, tips and techniques necessary to master this time saving cooking process.

Table of Contents:

	Introduction	vi
Chapter 1	Saute Basics	8
Chapter 2	Chicken Cutlets	16
Chapter 3	Turkey and Veal Cutlets	34
Chapter 4	Pork Medallions	46
Chapter 5	Steak	54
Chapter 6	Fish Fillets and Steaks	66
Chapter 7	Shrimp and Scallops	82
	Index	96

Read also Inteligencia Cultural:un Guía de Funcionamiento con la Gente de Otras Culturas

Sattwa Cafe: Simple and Delicious Recipes to Enhance Your Health and Well-Being Based on the Traditional Healing Science of Ayurveda

Author: Meta B Doherty

An excellent Ayurvedic cookbook with an incredible range of recipes, including many western dishes and specialties from Australia. A good addition to any Ayurvedic kitchen, Sattwa Cafe will greatly expand your Ayurvedic cooking repertoire.