Chapter 6

Simply Sautéing

In This Chapter

arrow Choosing your fat: Butter versus oil

arrow Deglazing to make great sauces

arrow Sautéing vegetables, fish, chicken, and steak

Recipes in This Chapter

vegetarian recipe Sautéed Skillet Potatoes

recipe Sea Scallops Sautéed in Clarified Butter

recipe Tuna Steaks with Ginger-Chili Glaze

recipe Sautéed Chicken Breasts with Tomatoes and Thyme

recipe Lemon-Rubbed Chicken with Rosemary

recipe Pan-Roasted Steaks with Simple Herb-Butter Sauce

recipe Pan-Seared and Roasted Turkey Burgers

Snapper Fillets with Tomatoes

Sautéing, ...

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