What is the main difference between sautéing and frying?

The main difference between sautéing and frying lies in the amount of fat used and the heat applied. Sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which allows for the rapid browning of ingredients. This technique is often used to cook vegetables and proteins while retaining their moisture and texture. The small amount of fat helps in flavor development while keeping the food tender and preserving its color.

On the other hand, frying typically requires a larger quantity of fat, either in shallow or deep cooking methods, to fully submerge the food or create a significant oil layer. This method is generally used for items like fried chicken or doughnuts, where the higher fat content contributes to a crispy exterior and allows for cooking through without burning.

The other choices present misunderstandings about these cooking techniques. Sautéing is not done over low heat; it's actually characterized by higher temperatures suited for quick cooking. Additionally, frying does not exclusively rely on olive oil; various fats can be used depending on the desired flavor and cooking method. Finally, while lids may or may not be used depending on the situation in both techniques, there are no strict rules about covering the pan specifically for sautéing or frying.