Sauteing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sauteed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is sauteed, the saute is often finished with a sauce made from the pan's residue sucs.
Sauteing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably.[1][2][3] Sautéing differs from searing in that searing only cooks the surface of the food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.
Olive oil or clarified butter are commonly used for sautéing, but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for this use.
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