Sauteing -
martha stewart's cooking school

Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere - and shows how to make flavorful pan sauces to serve as accompaniments.

Episode Duration: 26 minutes and 46 seconds

Episode Number: 208

About Martha Stewart's Cooking School:

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken and much more.

In "Martha's Stewart's Cooking School, " you get just that.

Visit the Martha Stewart's Cooking ... web site

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