What is the key distinction between sautéing and frying?

The key distinction between sautéing and frying lies in the cooking technique and heat used. Sautéing involves cooking food quickly over medium to high heat with a small amount of fat, which helps to enhance the flavors of the ingredients while maintaining their texture. This method allows for a rapid cooking process that brings out the natural moisture and flavors in foods, particularly vegetables, without necessarily browning them excessively.

In contrast, other methods like frying, particularly deep frying, typically involve submerging food in a larger amount of fat, resulting in a different texture and a more substantial cooking process. Therefore, the speed and intensity of the heat applied in sautéing compared to the broader methods of frying highlight the key difference effectively.