What is the definition of sautéing in cooking?

Sautéing is defined as cooking food rapidly in a small amount of fat over high heat. This technique allows for quick cooking while achieving a desirable browning effect on the food, which enhances its flavor and texture. The use of a small quantity of fat, such as oil or butter, ensures that the food can quickly develop a crisp exterior while retaining moisture inside. The high heat is crucial because it helps to seal the surface of the food and to cook it quickly, preventing it from becoming soggy and allowing it to maintain its nutritional value. This method is particularly effective for vegetables, meats, and seafood, making it a staple in various culinary preparations.

In contrast, the other methods presented do not define sautéing accurately; they each involve different techniques that do not utilize the combination of high heat and a small amount of fat. For instance, slow cooking in a large pot or in an oven involves lower temperatures and longer cooking times, which is not characteristic of sautéing. Boiling in flavored water also diverges from the sautéing technique, as it completely immerses food in liquid rather than quickly cooking it with fat.