Which cooking method involves using low heat and a small amount of fat?

Sautéing is characterized by cooking food quickly in a small amount of fat over relatively low to moderate heat. This method is ideal for cooking vegetables and small cuts of meat, as it allows for rapid browning while keeping the food tender and retaining moisture. The small amount of fat used helps to enhance the flavors of the ingredients, making it a popular technique in various cuisines.

In contrast, boiling involves immersing food in a large amount of water or broth, which does not apply low heat or a small amount of fat. Grilling uses direct high heat, often with no fat added, and baking involves cooking food by surrounding it with dry heat in an oven, again not involving low heat or a small amount of fat. This understanding highlights sautéing's unique role in culinary techniques, emphasizing its efficiency and flavor-enhancing properties.