One disadvantage of sautéing is that it requires constant attention and quick cooking, which can be challenging for beginners or those not comfortable with high heat cooking. Additionally, sautéing may not be suitable for certain ingredients that require longer cooking times or gentle cooking methods to fully develop their flavors. Another disadvantage is the potential for oil splatter and smoke if the heat is too high or if the pan is overcrowded, which can create a mess and unpleasant cooking environment.
Technically, stir frying in done in a wok and sauteing is done in a flat-bottomed pan.
It means to 'shallow fry'
dried
Sauteing means to cook vegetables in very little fat.
Improve's food appearance. Makes it appetizing. It retains food flavours
If talking about Passover cake meal, yes
Sauteing the raw meat in a pan until all pink is gone and meat has turned brown.
The type of flame is directly proportionate to the temperature the food cooks at. If the flame is low, that would make a simmering heat. If the flame is high, it would make boiling, sauteing and searing.
You can, but it's very easy to overcook them and make them unpleasant to eat. Most recipes call for boiling or sauteing.
Ummm..... cooking? Seriously, depending on what type of pot or pan, boiling, simmering, steaming, sauteing, frying, deep frying, roasting, baking ....
what are some advantages and disadvantages of dictatorship
advantages : electricity disadvantages: no electricity