What is what does it mean to saute food?

Sautéing is a cooking method that uses a relatively small amount of fat in a shallow pan over relatively high heat.

• The Pan: A saute pan typically has a wide, flat bottom and low, straight sides. This allows for maximum surface area for the food to make contact with the hot pan, promoting even cooking and browning.

• The Fat: Common fats used for sautéing include butter, oil, or a combination of both. The amount of fat should be just enough to coat the bottom of the pan thinly.

• The Heat: High heat is essential for sautéing. It allows the food to brown quickly and develop a flavorful crust without becoming soggy.

• The Technique: The food should be cut into small, uniform pieces to ensure even cooking. It's also important not to overcrowd the pan, as this will lower the temperature and cause the food to steam rather than sauté. Food is often tossed or stirred frequently to ensure even cooking.

• The Result: Sautéing results in food that is tender and cooked through, with a slightly browned and flavorful surface.