Sautéing translated from French means bouncing, because of the movement that occurs while food is being sautéed. Sautéing is a cooking technique that uses very little fat, but the temperature of the hob must be very high.
The products used for sautéing should be thinly sliced to ensure faster cooking. The advantages of sautéed food are that it becomes very tasty and tender. Sautéing differs from frying, by that the second technique, which uses much more fat.
You need a wide pan that has a thick bottom. Place the sliced vegetables in the pan, making sure they are in a row, not on top of each other. There should be small distance between them, because otherwise they will boil.
Before pouring in the sautéing products, grease the pan with oil or olive oil, heat well and add the vegetables. Turn them carefully and if you are sautéing meat, it is enough to turn it only once on each side.
It is very important that the fat is well heated in order for the products to form a crispy skin. Whatever fat you choose for sautéing (olive oil, vegetable oil, etc.) you should pour some only on the bottom of the pan, but no more, because otherwise you will not accomplish the sautéing effect.