Sauté Category

Saute is a cooking technique that involves quickly frying food in a small amount of oil or fat over medium-high heat to achieve a browned, flavorful exterior and tender interior. This method preserves the moisture and texture of ingredients such as vegetables, meats, and seafood. Commonly used in French cuisine, sauteing enhances the natural flavors while maintaining nutritional value. Proper technique includes preheating the pan and avoiding overcrowding to ensure even cooking.