What cooking technique is defined as cooking lightly in a skillet?

Sautéing is a cooking technique where food is cooked quickly in a small amount of oil or fat over relatively high heat. This method is all about allowing the food to brown and develop flavor while maintaining its moisture and tenderness. Sautéing typically involves tossing or stirring the food in the skillet to ensure even cooking and prevent sticking. This technique is often used for vegetables, meats, and seafood, creating a delicious and aromatic result.

In comparison, simmering involves cooking food in liquid at a low temperature just below boiling, making it suitable for soups and stews. Boiling is a method where food is cooked in rapidly bubbling water or stock; it uses much higher temperatures than sautéing. Frying, on the other hand, usually refers to cooking food in a larger amount of oil, typically at higher temperatures, which can result in a crispy texture rather than the lightly cooked result typical of sautéing.