Sautéing

From the French for ‘to jump', this means the shallow frying of (usually smallish pieces of) food in an open pan with fat to brown and cook until done. The food is usually turned regularly to ensure uniform browning and the process may be brief or lengthy, depending on the tenderness of the food. Liquid is anathema and should only be added after the primary ingredient is finished and removed from the pan. See degiazlng.