Trivia Spin Answers What does this term mean?

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• Al
  Dente To
  the
  tooth
• Blanching Boiling
  treatment
• Clarification Clarifying
  broth
• Macerate Softening
  vegetables
• Sautéing Searing
  vegetables
• Simmering Slow
  heating

Sautéing is a cooking method that involves slowly frying vegetables in fat at a relatively low temperature of around 120 °C. During sautéing, the vegetables are fried until they become soft and acquire a more intense taste and aroma. When sautéing, a crust does not form as the temperature is not high enough for this process. Instead, the fat in which the frying takes place helps to extract coloring and aromatic substances from the vegetables, giving the dish a richer flavor and aroma.