sautéed

Sautéing is a cooking technique in which food is cooked quickly in a small amount of fat over relatively high heat. The term comes from the French sauté, meaning "to jump," referring to the tossing motion used to move food in the pan.

Technique: Use a wide, shallow pan with a heavy bottom. Heat oil or fat until just shimmering and hot enough to sear. Dry foods to reduce moisture; cook in a single layer without crowding; flip or toss to promote even browning. Finish when the interior is cooked to desired doneness.

Fats and aromatics: Common fats include olive oil or neutral oil, and clarified butter or a blend; avoid overly low smoke point fats for high heat. Add aromatics like garlic or shallots after initial searing to prevent burning. Deglaze the pan with wine, broth, or citrus to make a quick sauce.

Foods and variations: Sautéing is used for vegetables, small cuts of meat, poultry, and seafood, including mushrooms, peppers, scallops, chicken pieces. Sauté differs from pan-frying mainly by the amount of fat; pan-frying uses more oil and longer cooking time. Searing is a related technique focused on browning.

Serving and safety: Sautéed foods are typically served immediately to preserve texture. Proper plating, seasoning, and optional finishing with a sauce are common. Avoid overcrowding and maintain steady heat to prevent steaming rather than browning.