Which cooking technique involves quickly searing food at high temperatures?

Sautéing is a cooking technique characterized by cooking food quickly at high temperatures, typically in a small amount of fat such as oil or butter. This method is ideal for cooking vegetables, meats, and seafood, as it allows the food to develop a rich flavor and appealing texture while retaining moisture. The high heat is essential for achieving a nice sear on the surface of the food, which enhances its taste through the Maillard reaction—a chemical reaction that occurs when proteins and sugars are exposed to high heat.

In contrast, other cooking techniques involve different processes: braising combines moist and dry heat by first searing food and then simmering it in liquid, steaming uses vapor to cook food gently and retains more nutrients, while roasting involves cooking food evenly in an oven, usually at lower temperatures compared to sautéing. Understanding these distinctions helps clarify why sautéing is specifically noted for its quick cooking at high temperatures.