Chapter 6
Simply Sautéing
In This Chapter
Choosing your fat: Butter versus oil
Deglazing to make great sauces
Sautéing vegetables, fish, chicken, and steak
Recipes in This Chapter
Sea Scallops Sautéed in Clarified Butter
Tuna Steaks with Ginger-Chili Glaze
Sautéed Chicken Breasts with Tomatoes and Thyme
Lemon-Rubbed Chicken with Rosemary
Pan-Roasted Steaks with Simple Herb-Butter Sauce
Sautéing, ...
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