What does the technique of "sautéing" involve?

Sautéing is a cooking technique that involves cooking food quickly over high heat in a small amount of fat, such as oil or butter. This method allows for the development of flavor and texture, as the high temperature helps to caramelize the natural sugars in the food, enhancing its taste. Sautéing is often used for vegetables, meats, and seafood, providing a quick cooking time that helps retain the food's moisture and nutrients.

In contrast, the other methods described involve different techniques and outcomes. Slow cooking in a large pot suggests a braising or stewing method, which is done at lower temperatures over a longer period. Boiling involves immersing food in water, which can lead to loss of flavor and nutrients, particularly if overcooked. Baking covered in an oven typically relates to a dry heat cooking method that does not include the high-heat, quick cooking aspect essential to sautéing.