Sauté

Sautéing is a cooking technique that involves cooking food quickly in a small amount of hot oil or fat in a pan. The goal is to cook ingredients evenly while developing a flavorful, lightly browned surface. It requires constant movement or tossing of the food to prevent sticking and ensure uniform cooking. This method is ideal for delicate items like vegetables, meats, or seafood, allowing them to retain their texture and flavor while achieving a desirable sear. Sautéing is a foundational technique used in many recipes to build layers of flavor efficiently.