Sautéed - Page 2

Sautéed refers to a cooking technique in which food, typically small pieces of meat, vegetables, or seafood, are cooked quickly in a small amount of oil or fat over relatively high heat. The term comes from the French word "sauter," which means "to jump," indicating the way food may jump or sizzle in the pan as it cooks. This method allows for the quick browning of food while retaining moisture and flavor, making it a popular technique for preparing a wide variety of dishes. Sautéing often involves stirring or tossing the food to ensure even cooking and can be done on a stovetop in a skillet or frying pan.