What does the term "sauté" mean?

The term "sauté" refers specifically to the technique of cooking food quickly in a small amount of oil over high heat. This method is typically used for smaller pieces of food, allowing them to cook evenly while developing flavors and colors. Sautéing involves movement; food is often stirred or flipped in the pan to achieve consistent cooking without burning.

This technique is favored in various cuisines because it retains the moisture and nutrients in the food while enhancing its natural flavors through the cooking process. The high heat causes the Maillard reaction, which creates a desirable browned exterior. Understanding this method can significantly improve cooking skills and the quality of dishes prepared.

In contrast, the other techniques listed—boiling, baking at a low temperature, and steaming—do not involve the same high heat or rapid cooking method associated with sautéing, nor do they use a small amount of oil in the same way.