SaucyChefette
Assistant Cook
So basically saute is just a posh word for stir-fry? Hey, that's one fancy move I have in my repertoire now!!!
I'd say you are frying the flour in hot oil.
Isn't the process more like making a confit, except you have to stir a lot?
So, what do you call it when I cook a steak on a skillet and just grease the skillet by rubbing it with a piece of fat that was cut off the steak? Not much fat on that skillet and I certainly don't move it around much.The word "saute" is French for leap or jump, referring to tossing cut-up food in a small amount of oil. As others have said, frying is cooking food in a larger amount of oil, usually not moving it much.
So, what do you call it when I cook a steak on a skillet and just grease the skillet by rubbing it with a piece of fat that was cut off the steak? Not much fat on that skillet and I certainly don't move it around much.
So, what do you call it when I cook a steak on a skillet and just grease the skillet by rubbing it with a piece of fat that was cut off the steak? Not much fat on that skillet and I certainly don't move it around much.
What do you consider is the difference between frying and sauteing?
a frying pan, that is a pan with higher sides and a flat bottom, with more oil.
Yes, we have discussed that weird naming switch before.I think you have that definition backwards, my friend.
Amazon.com: All-Clad Stainless 10-Inch Fry Pan: Kitchen & Dining
Amazon.com: All-Clad Stainless 3-Quart Saute Pan with Lid: Kitchen & Dining
But if it makes any difference, I strongly disagree with the naming of those pans and I think they should be reversed. I agree with the definition in your post.
Reading through this thread, I'm having flashbacks of "mumu".
I think that cooking is somewhat like music. You can give 10 pianists the same piece of music and every one of them will come up with their own slightly different interpretation. I'd argue that if you gave 10 different chefs the same stove, pan, and oil, and then asked them to sauté some chicken, they would all do it differently, too.
Confit is usually at a lower temperature, I think. Making a roux needs more heat to brown the flour. I could be wrong (it's happened before).
Actually a roux is only browned if that's what the dish calls for. A roux is nothing more than a 1 to 1 mixture of oil and flour cooked together. It can be white, beige, tan, light brown, dark brown, all depending on need. Obviously you don't want a brown roux for a white sauce.
Actually a roux is only browned if that's what the dish calls for. A roux is nothing more than a 1 to 1 mixture of oil and flour cooked together. It can be white, beige, tan, light brown, dark brown, all depending on need. Obviously you don't want a brown roux for a white sauce.