What does “sautéing” mean?

Sautéing refers to the technique of cooking food quickly in a small amount of fat over high heat. This method allows for rapid cooking while retaining the food's moisture and flavor. The high heat causes the food to sear, creating a delicious brown exterior and enhancing the overall taste. Sautéing is often used for vegetables, meats, or fish, and it is a fundamental cooking technique in many cuisines, promoting a nice texture and rich flavors. Using a small amount of fat is crucial as it aids in heat conduction and prevents the food from sticking to the cooking surface while also enhancing flavor without making the food greasy.