Sautéing

• Sautéing and stir frying are preparing chopped pieces of food (meat, fish, vegetables) or small food (shrimp, peas, corn, etc.) in a pan.
• Sautéing and stir frying are essentially identical and either can be used to explain this cooking technique. In some cases, the major difference can be that stir frying requires preparation in a stir fry pan on a higher temperature.
• These can be performed on a fry pan, sauté pan, or stir fry pan (wok).
• They are commonly performed on high heat.
• Because it is a dry-heat cooking method, you only need to use enough oil to just lubricate the pan (your food is never immersed in oil).