What is the French cooking technique that involves quick cooking in a small amount of fat called?

The technique of quick cooking in a small amount of fat is known as sautéing. This method typically involves heating the fat, such as oil or butter, in a pan and then adding ingredients, which are cooked at a high temperature while being stirred or flipped. This allows for even cooking and browning, resulting in enhanced flavors and textures. Sautéing is particularly useful for cooking vegetables and proteins quickly while retaining their natural moisture and flavor.

In contrast, braising involves slow cooking food in a small amount of liquid, usually after it has been browned, leading to tender results over a longer period. Roasting is a method of cooking food in an oven, often at higher temperatures, using dry heat, which is different from the high-moisture cooking of sautéing. Steaming, on the other hand, uses water vapor to cook food, preserving nutrients and moisture but not using fat.