Jumping around
Learning how to saute is a basic for thinly sliced, tender foods, and is a building block for many dishes.
The Boston Globe 2007-11-04
Categories: COOKING & EATING, How To
Index: boneless chicken cutlets, Boneless pork chops, boneless strip steak, fish steaks, ribeye steak, scallops, shell steak, shrimp, sirloin steak, skinless, tenderloin medallions, thin fish fillets, turkey cutlets