"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-23-2013, 02:42 PM   #11
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
Quote:
Originally Posted by GLC View Post
The difference is the source of heat working on the food.

I think of saute as cooking something using primarily the direct heat of the pan in contact with the food, any fat that is used being present to lubricate the pan, since it usually refers to smaller pieces of food that will be moved about and would otherwise tend to stick.

Frying, then, is cooking by contact with hot fat, essentially a high heat alternative to boiling, those temperatures being impossible with water.

The terms are sometimes blurred. A "fried" steak is usually actually sauteed, rather than cooked by immersion in hot oil. Bacon, however, cooking in a pan, is truly fried, since it quickly generates the fat that does the cooking. And I think it will always be "fried" egg, remembering that classic fried eggs are cooked in considerably more fat than you often see today.
+1

To me saute' suggests more constant motion. More of a verb.

While fry seems more stationary. When frying an egg or chicken leg it tends to stay in the same spot until it's time to turn it.

.40
__________________

__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 01-23-2013, 02:50 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by forty_caliber View Post
+1

To me saute' suggests more constant motion. More of a verb.

While fry seems more stationary. When frying an egg or chicken leg it tends to stay in the same spot until it's time to turn it.

.40
This is also true. It goes along with the base definition.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-23-2013, 04:41 PM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,778
Quote:
Originally Posted by pacanis View Post
One you can use EVOO and the other you can't.
lol, weisenheimer.

to me, it's all about the amount of fat, the temp, and some overlap.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 01-23-2013, 04:53 PM   #14
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,054
Google to the rescue!

Look at this article from The Reluctant Gourmet
__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-23-2013, 05:06 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by RPCookin View Post
Google to the rescue!

Look at this article from The Reluctant Gourmet
Thank you for the link. That confirms what I thought the difference was. I also learned the term "shallow fry".
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-23-2013, 05:09 PM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,778
shallow fry is how i do fried chicken. sort of a braise, but using high temp oil, lol, just to confuse things more.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 01-23-2013, 05:33 PM   #17
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by buckytom View Post
shallow fry is how i do fried chicken. sort of a braise, but using high temp oil, lol, just to confuse things more.
That's how I do fried chicken, too... when I'm not picking it up at the grocery store They make some good fried chcken.

And not to add to the confusion
When I start my chicken & biscuits tonight I will be sweating the veggies in EVOO... not to be confused with sauteing. I don't want brown.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-23-2013, 05:46 PM   #18
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,054
Quote:
Originally Posted by pacanis View Post
That's how I do fried chicken, too... when I'm not picking it up at the grocery store They make some good fried chcken.

And not to add to the confusion
When I start my chicken & biscuits tonight I will be sweating the veggies in EVOO... not to be confused with sauteing. I don't want brown.
Sweating is low temp, and when we did it in cooking school, we put a circle of parchment paper over the veggies, creating a little steam room to contain and condense the water vapor and return it to the pan.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-23-2013, 05:55 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,408
Quote:
Originally Posted by RPCookin View Post
Google to the rescue!

Look at this article from The Reluctant Gourmet

I think the difference between the two is more related to the amount of oil rather than the size of the food pieces being cooked.

e.g. If I cook a chicken breast half in a glaze of oil, I'm pan frying. What am I doing if I cut it in half first? Is it still pan frying or is it sauteing? What if I cut it into three pieces? ...or four, or more. How many pieces does it have to be before it changes from fry to sauté? It just doesn't make sense to me.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-23-2013, 05:58 PM   #20
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Correct, Rick. Sweating is done at low temp and often over crowding.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.