Sautéing

Sautéing is a cooking technique where food is cooked quickly in a small amount of hot oil or fat in a pan. The goal is to evenly brown and cook the food while preserving its texture and flavor. Typically, ingredients like vegetables, meats, or seafood are cut into small, uniform pieces to ensure quick and even cooking. The process involves constant stirring or tossing to prevent sticking and to promote even contact with the hot surface. Sautéing is ideal for developing rich flavors and is often a step in preparing dishes with fresh ingredients.