| http://www.w3.org/ns/prov#value | - However, it???s more accurate to think of the technique of saut?? as a way of browning food in a small amount of liquid fat (Warning: Menus that contain the phrase ???saut??ed in wine??? or another watery liquid may indicate that the chef is an idiot.) so quickly that it jumps in and out of the pan in a matter of seconds or minutes depending on the type of food being saut??ed.
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