What is the difference between 'sauté' and 'stir-fry'?

Sautéing and stir-frying are both quick cooking methods, but they differ in the techniques and equipment used. The correct response highlights that sautéing typically employs moderate heat and uses more fat than stir-frying. This method is generally performed in a wide, shallow pan, allowing for even heat distribution and thorough cooking.

On the other hand, stir-frying involves very high heat and is done in a wok or a similar pan, which is designed for fast cooking. This high temperature allows ingredients to cook quickly while maintaining their texture and flavor. The use of oil in stir-frying is typically less than in sautéing, especially since the goal is to toss the ingredients rapidly in the pan rather than allow them to sit in the oil.

The distinction between the two methods is important, as it influences the final texture and flavor of the food being prepared. Understanding this difference can help in choosing the right cooking technique based on the desired results for different dishes.