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Book Categories |
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 |
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Add Saute, Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautéing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or t, Saute to the inventory that you are selling on WonderClubX
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Add Saute, Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautéing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or t, Saute to your collection on WonderClub |