Saute

Sauteing is cooking food quickly in a small amount of hot fat over fairly high heat, keeping the pieces moving so they brown and cook evenly. The name comes from the French for jump, reflecting the toss or frequent stir that keeps food from sticking or scorching. It suits tender, bite-sized or thin items that cook through in just a few minutes.

Cooks saute to develop flavor and color fast, as with mushrooms, onions, sliced chicken, or shrimp. The keys are a hot pan and a dry surface on the food; add ingredients only once the fat shimmers, and pat food dry first so it browns instead of steaming. Do not crowd the pan, because too much food at once drops the temperature and releases moisture, leaving you with a pale, watery result rather than a proper sear.