To cook food quickly in a small amount of fat over relatively high heat while stirring or tossing frequently. The technique keeps ingredients moving to ensure even cooking and prevent burning.
From French 'sauter' meaning 'to jump', describing how food appears to jump in the pan when properly sautéed. The technique developed in French professional kitchens as a way to quickly cook ingredients while maintaining their texture and color.
The 'jumping' motion that gives sautéing its name isn't just for show—it's essential physics! The constant movement prevents ingredients from sitting long enough to steam in their own moisture, ensuring they develop the desired texture and concentrated flavors rather than becoming soggy.
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