Martha Stewart's Cooking School

Season 2 Episode 8: Sauteing

Sautéing 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’ll use these techniques to cook wiener schnitzel, chicken piccata and sole à la meunière — and also show how to make flavorful pan sauces to serve as accompaniments.

Genre:

Talk

Seasons:

5

Episodes:

62

Cast:

Martha Stewart

Quality:

HD

Duration:

-

First Air:

2012

Rating:

6.0