Martha Stewart's Cooking School

Sauteing

Season 2, Episode 8 of 13

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.

Previously Aired

Day
Time
Channel
5/26/2013
2:30 p.m.
5/27/2013
11:30 a.m.
5/27/2013
6:30 p.m.
5/28/2013
2:30 a.m.
2/25/2014
noon
10/8/2014
noon
1/10/2019
8 p.m.
1/11/2019
3 a.m.
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