What cooking technique involves quickly searing food in a hot pan before reducing the heat?

Sautéing is a cooking technique that involves quickly cooking food in a small amount of fat over relatively high heat. The process begins with searing the food, which creates a flavorful crust and enhances the dish's overall taste and texture. Once the initial searing is achieved and the food is browned, the heat can be reduced to allow for further cooking without burning or overcooking the ingredients. This technique is commonly used for vegetables, meats, or seafood, ensuring that they are cooked through while retaining their moisture and flavor.

Blanching, stir-frying, and simmering are different cooking methods that do not fit the described technique. Blanching involves briefly boiling food, then rapidly cooling it to stop the cooking process. Stir-frying also uses high heat, but typically involves constant stirring and tossing of food in a wok, promoting even cooking and quick preparation. Simmering involves cooking food in liquid at a low temperature, which allows flavors to develop slowly but does not focus on searing or initial high heat application.