Define the "aisé" cooking method.

The "aisé" cooking method refers to quickly frying food in a pan with minimal fat. This technique allows for rapid cooking while preserving the natural flavors and moisture of the ingredients, resulting in a dish that is typically tender on the inside and crisp on the outside. This method is often used for preparing vegetables, seafood, and small cuts of meat, where a short cooking time at a higher temperature helps to enhance the texture and flavor.

In contrast, baking in the oven, boiling in water, or slow cooking over several hours are distinct techniques that involve different cooking times, heat sources, and impact on the food's texture and flavor profile. Each of these methods has its unique applications, but they do not align with the principles of the "aisé" technique, which emphasizes speed and minimal fat for frying.