http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x45482Oh my.
And here I always thought frying involved grease, and sautaying (as the sparkling husband primitive would call it) involved briefly, water and butter, and a whole lot of splatters.
Oh well.
Loisenman Donating Member (88 posts) Tue Jun-10-08 09:22 AM
Original message
What do you think is the difference between pan frying and sauteing
The second part of an article I posted recently Salmon, Rice and Peas---and Swiss Chard Too talks about the confusion between the two. Last Saturday night on SAYS YOU, one of the questions was about how they differ. I wonder if in practice anyone thinks they are really different.
hippywife Donating Member (1000+ posts) Tue Jun-10-08 11:06 AM
Response to Original message
1. Sauteing to me
conotes a lighter treatment of the food and not as much fat in the pan.
Yeah, I guess the hippowife primitive and franksolich thought sort of alike.
grasswire Donating Member (1000+ posts) Tue Jun-10-08 11:14 AM
Response to Original message
2. To me...
...frying indicates more oil or butter and a higher temperature. Sauteing implies some flavorful liquid in addition to or instead of oil/butter, and a lower temp. The purpose of frying is to get a little color and maybe even a little crispiness. The goal of sauteing is to just cook through.
However, that doesn't always describe the process. A fried egg, for example, is cooked fairly gently and without much butter. No crispness is desirable.
AZDemDist6 Donating Member (1000+ posts) Tue Jun-10-08 11:43 AM
Response to Original message
3. when I 'pan fry' it's usually a steak or chop at pretty high heat
saute is lower heat of smaller stuff (garlic, onions etc)
that's how my brain processes it anyway...
Warpy Donating Member (1000+ posts) Tue Jun-10-08 12:33 PM
Response to Original message
4. "Sautee" is from the French verb, "sauter" or "to jump."
Frying means you let something sit in the pan to either develop a crust, or in the case of egg, to denature its protein in an orderly fashion.
Saute means to have the food "jump," or to keep it constantly in motion to cook it through without forming a crust (or burning it).
The two words refer to technique rather than temperature.
Loisenman Donating Member (88 posts) Tue Jun-10-08 01:02 PM
Response to Reply #4
5. yes---perhaps that is the connection my mind made between Salmon and Saute!
Salmon is the leaping fish---which is in fact from the same root as Saute, says the dictionary.
However there are two ways to interpret "the leaping or leaping" of sauteing: food jumping or leaping while it is in pan or food leaping out of the pan! Both are potentially valid depending on one's sense of the essence of sauteing.
Interestingly, I study intuition and I wonder if I made the connection between sauteing and salmon at an unconscious level!
Husb2Sparkly Donating Member (1000+ posts) Tue Jun-10-08 05:20 PM
Response to Original message
6. Its all very confusing .... and that's a shame .......
...... cuz it matters,
Sauteeing is cooking quickly, with the food in a single layer, in a small amount of fat over medium heat. Cooking the protein is often followed by making a sauce of the fond.
Pan searing is cooking quickly, with the food in a single layer, in a small amount of fat over high heat. A sauce may or may not follow as the fond may be beyond use.
Pan frying is cooking more slowly in more fat - maybe as much as enough to cover, let's say chicken, half way up. No sauce is ever made from this. The heat is kept only high enough to maintain temperature.
Deep frying is pan frying with more fat - generally enough to cover. The heat is sufficiently high to maintain the fat at a constant temperature.
sandnsea Donating Member (1000+ posts) Tue Jun-10-08 06:08 PM
Response to Original message
7. When I burn the veggies, they're "sauteed", lol
Seriously, I think of sauteing as cut food, regular stirring, and adding a particular flavor. Frying is hot, turn, and the flavor is from the food and crust, not necessarily the oil or liquid you're cooking the food in. Definitely different.
Rhiannon12866 Donating Member (1000+ posts) Wed Jun-11-08 04:25 PM
Response to Original message
10. To me, sauteing is cooked in very little fat, hot and fast...
I've used canola oil, since it has a high smoking point, and imparts little flavor. In French, saute means "to jump," which means very hot to me. Fan frying, on the other hand, has more oil, and takes longer, using not as high a heat, until the food is done sufficiently...
One learns something new every day, watching the primitives on Skins's island.
