the answer to your question will be to gather
It is important not to overload the pan when sautéing, because the vegetables will <u>simmer instead of sauté</u>
Cooking using relatively little oil or fat in a shallow pan at moderately high heat is known as sautéing, or sauteing (literally, "jumping, bouncing" in allusion to tossing during cooking).
There are many sauté techniques. All the ingredients are heated simultaneously and cooked fast in a sauté. In order to provide a large surface area and quick cooking, ingredients for sautéing are typically chopped into small pieces or thinly sliced. Conduction between the pan and the food being cooked is the main method of heat transfer during sautéing. The texture, moisture, and flavor of food are all kept while it is browning when it is sautéed.
Therefore, It is important not to overload the pan when sautéing, because the vegetables will <u>simmer instead of</u><u> sauté</u>
To know more about sautéing
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Early colonisation was often due to economic pressures in England. Push factors led to the decision to migrate. As the English took hold of the Eastern seaboard of North America the English moving there were not all rich, expectant prospectors. Many were escaping a wretched life.
The economy began to grow. I'm not too sure if this is correct, so use with caution!
