What defines the method of "sautéing"?

The method of "sautéing" is specifically characterized by cooking food quickly in a small amount of fat over high heat. This technique allows the food to sear and develop flavor while retaining moisture and texture. The high heat promotes browning, which enhances both the appearance and taste of the dish. It’s commonly used for vegetables, meats, and seafood, making it a versatile cooking method in various cuisines.

In sautéing, the goal is to achieve a quick cooking time while ensuring the food is not submerged in fat, which differentiates it from frying. The method's effectiveness often lies in using a wide, shallow pan that allows for even cooking and good heat distribution. This technique leads to food that is crisp and tender, taking advantage of the Maillard reaction to develop complex flavors.

Other cooking methods listed, such as cooking food slowly with low heat and moisture, boiling in water or broth, and baking at a high temperature, do not match the definition of sautéing as they focus on different heat applications, cooking times, and moisture levels, leading to different texture and flavor outcomes in the food.