What do you call the process of cooking food in a small amount of fat over high heat?

The process of cooking food in a small amount of fat over high heat is known as sautéing. This technique involves using a skillet or frying pan to quickly cook ingredients, allowing them to retain texture and flavor. Sautéing typically requires relatively high heat, which helps develop a nice browning on the surface of the food while keeping the inside tender. The small amount of fat used, such as oil or butter, helps enhance the flavor and aids in preventing the food from sticking to the pan.

In contrast, frying generally involves cooking food in a larger quantity of fat and can vary in temperature depending on the specific type of frying being done. Braising combines both dry and moist heat for a longer cooking period, usually involving larger cuts of meat. Boiling, on the other hand, entails cooking food in water or broth at a high temperature, which does not utilize fat in the same way as sautéing. This distinction highlights the unique characteristics of sautéing as an efficient and flavorful cooking method.