Sautéing and braising are two distinct cooking techniques with different purposes and methods. Here’s a brief explanation of each:

Sautéing:

Purpose: Sautéing is a quick cooking method used to cook small, bite-sized pieces of food over high heat.

Method: Food is typically cooked in a shallow pan with a small amount of oil or fat. The high heat quickly browns the exterior of the food while maintaining its internal moisture.

Examples: Sautéing is commonly used for vegetables, meat, or seafood. It’s ideal for cooking foods that don’t require a long cooking time.

Braising:

Purpose: Braising is a slow cooking method used for tougher cuts of meat to tenderize them and develop rich flavors.

Method: Food is first browned in a pan, similar to sauteing, and then it’s transferred to a pot with liquid (such as broth or wine). The pot is covered, and the food is cooked at a lower temperature for an extended period, allowing it to become tender.

Examples: Braising is often used for meats like beef brisket, lamb shanks, or pork shoulder. It’s suitable for cuts that require longer cooking times to break down collagen and connective tissues.

In summary, sautéing is a quick, high-heat cooking method suitable for smaller pieces of food, while braising is a slower method that involves browning and then simmering food in liquid, commonly used for tougher cuts of meat.