What does the term "sauté" mean in cooking?

The term "sauté" specifically refers to the technique of cooking food quickly in a small amount of fat, typically over high heat. This method allows for the rapid cooking of ingredients while promoting browning and the development of flavors. Sautéing is often used for vegetables, meats, and seafood, enabling chefs to achieve a desirable texture and color without overcooking the ingredients.

The high heat ensures that moisture is quickly evaporated, which helps to concentrate the flavors. Additionally, the use of a limited amount of fat—usually oil or butter—enables the food to fry slightly while still maintaining some moisture inside, resulting in a dish that is both flavorful and appealing in texture. Understanding the concept of sautéing is fundamental in classical cooking techniques, as it is a prevalent method used in a wide variety of recipes.