Sauteing 2 articles

Sautéing cooks food quickly in a shallow pan with a small amount of oil or butter, usually over medium-high heat with frequent stirring or tossing. Mushrooms, greens, vegetables, aromatics, and small pieces of poultry or other proteins are common choices because they cook quickly in direct contact with the hot pan. Pan temperature, food moisture, batch size, and the amount of oil or butter determine browning and texture, making sautéing distinct from slower moist-heat methods.