Answer :
Answer: Searing, pan-boiling, and sweating differ from sautéing because in order to sauté something you have to constantly flip it, the pan you use is also another difference between searing, pan-boiling, and sweating from sautéing.
Explanation:
- 'Searing' is the cooking technique in which the food is exposed to high temperatures to cook it quickly. Examples: Poultry and seafoods are usually seared to get that browny crust over them.
- While 'Pan-broiling' is the method that is used in dry-cooking fillets, steaks, etc. by putting it on a frying pan without using any kind of fat or water.
- 'Sautéing' is described as a 'cooking method where food is cooked using a small amount of fat in an open pan and relatively higher heat. It allows the food to brown and develops a crust that prevents it from sticking to the pan.
Learn more about 'Cooking methods' here:
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