What does "to sauté" mean in cooking terms?

The term "to sauté" specifically refers to cooking food quickly in a small amount of fat over medium-high heat. This technique allows for a rapid cooking process that helps retain the food's moisture and flavor, while also achieving that desirable browning on the surface.

When sautéing, the heat is typically high enough to create a searing effect, which enhances the overall taste and texture of the ingredients. It often involves tossing or stirring the food to ensure even cooking and prevent burning. This contrasts with other cooking methods, such as boiling, which involves submerging food in water and cooking it slowly. Sautéing is a staple technique in many kitchens, particularly for vegetables and proteins, as it promotes swift preparation and contributes to the development of complex flavors through Maillard reaction.