A cooking method where food is cooked quickly in a small amount of fat over relatively high heat while being stirred or tossed frequently. The technique aims to brown the exterior while maintaining tenderness inside.
From French 'sauter' meaning 'to jump,' referring to the way food appears to jump in the pan when properly tossed. The culinary term entered English in the 19th century through classical French cooking techniques that became foundational to Western cuisine.
The name literally describes what happens when you master the technique—the food 'jumps' in the pan as you flip it with quick wrist movements, ensuring even browning without burning. Professional chefs can sauté without a spatula, using only the pan's momentum and their wrist action to keep ingredients in constant, graceful motion.
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