Which culinary technique is characterized by cooking in a small amount of fat?

Sautéing is a culinary technique that involves cooking food quickly in a small amount of fat, usually over relatively high heat. This method is particularly effective for vegetables, meats, and fish, as it helps to retain flavor and texture while allowing for a desirable caramelization on the surface of the food. The use of a small amount of fat facilitates even cooking and browning without submerging the food, which can lead to a different texture and flavor compared to methods like frying or boiling.

In sautéing, the key is to maintain the right temperature and keep the food moving in the pan, ensuring even cooking and preventing burning. This technique is often employed in various cuisines and is essential for preparing dishes that incorporate a variety of seasonings and quick-cooking ingredients.