If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Food that is sautéed is browned while preserving its texture, moisture, and flavor.
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The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked.
Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. Sautéing or sauteing ( UK: / ˈ s oʊ t eɪ ɪ ŋ/, US: / s oʊ ˈ t eɪ ɪ ŋ, s ɔː-/ from French sauté 'jumped, bounced' in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. For the town in Georgia, United States, see Sautee Nacoochee, Georgia.
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