sauteed

Sautéed refers to a cooking method in which food is cooked quickly in a small amount of fat over relatively high heat in a shallow pan. The term derives from the French verb sauter, meaning to jump, reflecting the tossing motion used to keep food moving and ensure even browning.

Technique involves using a heavy skillet or sauté pan and preheating over medium-high heat. Add oil or clarified butter until it shimmers. Place food in a single layer without crowding, so it browns rather than steams. Maintain high heat and turn or toss pieces to promote even browning. For vegetables, cook until tender-crisp; for proteins, brown on all sides and cook through. A splash of liquid can be used to deglaze the pan and form a quick sauce.

Common ingredients include vegetables such as mushrooms, peppers, and zucchini; proteins like chicken cutlets, fish fillets, and shrimp. Fats range from neutral oils with high smoke points to butter for flavor, or a combination. Aromatics such as garlic or shallots and herbs are added with care to avoid burning. Dry surface and proper seasoning before or during cooking help achieve good browning; overcrowding is avoided to preserve texture.

Sautéing is distinct from deep-frying or pan-frying in the amount of fat and the method of heat application; it is related to stir-frying but typically uses a wider pan and less constant agitation. The technique often produces a flavorful fond that can be developed into a pan sauce.

Sautéed dishes are common across many cuisines and serve as a base for quick, home-cooked meals.