Which cooking technique involves cooking food quickly over high heat with minimal fat?

Sautéing is the cooking technique that involves cooking food quickly over high heat with minimal fat. This method allows for the food to be cooked evenly and quickly, typically in a small amount of oil or fat that helps to enhance the flavor and texture without overwhelming the dish. During sautéing, the food is often cooked in a shallow pan, which allows for the high heat to be directly applied, leading to a desirable browning effect (also known as the Maillard reaction) on the surface of the food. This technique is commonly used for vegetables, meat, and seafood to achieve a tender yet slightly crisp texture while preserving the food's natural flavors and nutrients.

In contrast, steaming involves cooking food using vapor, which retains more moisture but does not achieve the browning effect. Braising is a slower cooking method that involves first browning food and then cooking it slowly in liquid. Searing is a technique aimed at creating a nice crust on meat which may occur at both high heat and low moisture but often transitions to other cooking methods for longer cooking times afterward. Therefore, sautéing strongly aligns with the characteristics of cooking food quickly over high heat with minimal fat.