ca854cdc_oking_For_Engineers__June_2004__Definition
[Term] Saute [Definition] 
To cook food in a saute pan over direct heat with a little fat. The objective is to cook the food quickly and with enough space and movement to allow most of the excess moisture to evaporate. It's not a saute if the food is simmering in its own juices. By the way, saute means "jump" in French and is named for the tossing technique used to keep the food moving and evenly cooked.
Cooking For Engineers: June 2004
Definition