What does it mean to sauté food?

Sautéing food involves cooking it quickly in a small amount of fat over relatively high heat. This technique is effective for achieving a beautifully browned exterior while keeping the inside tender. The purpose of using fat—such as oil or butter—is to help transfer heat while also adding flavor and preventing sticking.

By using low to medium heat, the natural flavors of the ingredients are enhanced without the risk of burning them. This method permits the food to develop a rich, golden color and a more complex flavor profile, making it a popular technique in various cuisines. Sautéing is often used for vegetables, meats, and fish, showcasing their natural textures and flavors through the cooking process.

Understanding this technique enriches culinary skills and promotes better meal preparation, making it a valuable method to learn in cooking.