| 释义 |
sau·té AHD[sō-tāʹ, sô-] D.J.[səʊˈteɪ, sɔː-]K.K.[soˈte, sɔ-]v.tr.（及物动词）sau.téed, sau.t榉ing, sau.tés - To fry lightly in fat in a shallow, open pan.嫩煎：在开口的浅锅中用油轻煎
n.（名词）- A dish of food so prepared.嫩煎的菜肴：如此准备的菜肴
- French sautéed [from past participle of] sauter [to leap] 法语 sautéed 源自sauter的过去分词 [跳跃]
- from Old French 源自 古法语
- from Latin saltāre * see saltation 源自 拉丁语 saltāre * 参见 saltation
注释- The termsauté is connected with lightness in several ways. One goes lighter on the use of fat when one sautés food.Also, sautéing food is one example of the lightened workload and expanded opportunities for the average cook after ranges with adjustable heat levels were invented (around the turn of the 19th century) and brought into wide use.Before the advent of the range,the ordinary cook could not sauté food;only a specialized member of a large staff had the time to do this kind of cooking.Perhaps this is why the term is first recorded in French (1812) and then, passing across the Channel, in English (1813).The last association with lightness is etymological.The French word comes from the past participle ofsauter, "to jump,” the reference being to the occasional tossing of food being sautéed.单词sauté 在几个方面与轻有关。 当一个人在煎食物时因使用猪油而变得轻松了一些。而且在煤气灶被发明（19世纪交替时）之后，煎炒食物成为减轻工作负担的一个例子，也为普通厨师提供了更多机会，并被广泛使用。煤气灶发明以前，普通厨师不能煎炒食物，只有一定数量的专门大师才有时间进行这种烹饪。可能这就是为什么这个单词首次以法语形式记录下来(1812年）而后来又越过海峡用英语被记录下来(1813年）。最后跟轻度的关系是从语源上说的。这个法语单词源于sauter 的过去分词，意为“跳跃”， 与轻煎食物时常被翻动有关
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