Sautéing is browning food first on one side and then on the other in a small quantity of fat or oil. When sautéing, which is a type of frying, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. When cooking, the fat should not come up the sides of the food being cooked, the food basically cooking on a thin layer of fat. Foods that are to be sautéed are usually sliced thin or cut into small pieces, and they are turned frequently during the process of cooking. Sauté is French for "jumping", used to describe the action of the food in the pan as it is tossed around to prevent burning.
Foods prepared in this way can be difficult to digest, because they become more or less hard and can become soaked with fat if too much is used. Chops and thin cuts of meat, which are intended to be pan-broiled, are really sautéed if they are allowed to cook in the fat that renders out of them.
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