What is the primary objective of sautéing?

Sautéing is a cooking technique that involves quickly cooking food in a small amount of fat, typically over high heat. The primary objective of this method is to achieve a desirable texture and flavor by allowing the food to develop a browned exterior while remaining tender and moist inside. The high heat facilitates the Maillard reaction, which creates rich flavors and appealing aromas in the food. This technique is particularly suitable for vegetables, meats, and seafood, as it allows them to cook rapidly without losing their natural colors and nutrients. By using a small amount of fat, sautéing also helps to enhance the flavors without overwhelming the dish, making it an efficient and healthy cooking method.