To Sauté is to cook food by quickly frying in a hot pan with a small amount of Oil which is also called Cooking oil or Edible oil is a plant, animal or synthetic fat used in food preparation. It is used in frying, baking and other forms of cooking as well as where the food preparation does not require heat such as in salad and dip. It is usually in liquid form at room temperature. Some varieties... More or Better known as cooking fat, it is a macro-nutrient made up of three fatty acid chains and the alcohol glycerol. Fat is the general term used in culinary arts to refer to the fats which are solid at room temperature, for example, shortening and lard. It is differentiated from cooking oil in the oil remains liquid at room temperature. They... More. This is done in order to brown the surface while preserving the moisture, flavor, and texture of the food. The food is usually cut into small pieces or sliced to quicken the process.
Foods that are commonly Sautéed include vegetables, meats, poultry, and fish. In some contexts, Sautéing is used interchangeably with pan frying or shallow frying which technically speaking are other techniques of frying.