Sauté

To cook in a pan over high heat so the food’s surface lightly browns and caramelizes. Sometimes the foods, especially vegetables, are tossed or quickly stirred during cooking (sauter in French means “to jump”). Much of the time, however, sautéing is a bit more systematic and may involve careful turning of meats and poultry and close regulation of temperature, such as when sautéing a steak or pieces of chicken. A small amount of oil or other fat is usually used to lubricate the pan and prevent sticking.