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Old 01-23-2013, 06:00 PM   #21
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So basically saute is just a posh word for stir-fry? Hey, that's one fancy move I have in my repertoire now!!!
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Old 01-23-2013, 06:07 PM   #22
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Saute and fry can often be interchanged, but stir-fry is a whole nuther ball game. Just like saute and deep fry can't be interchanged.
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Old 01-24-2013, 12:26 PM   #23
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Last night, i started cooking dinner by browning (shallow frying) some chunks of seasoned flour coated chicken breasts. After removing the browned chicken, I drained off the oil, leaving about two Tbsp in the pan. I then browned some diced tasso in the pan for several minutes. Then I added the trinity in with the tasso and sauted until the vegis were soft. Next some garlic, sauted until fragrant. Then some large diced red bell pepper, sauted until beginng to soften. Next a can of diced tomatoes with juice and some chicken stock. Brought that to a simmer. Added large dice zucchini, simmering until beginning to soften. Added back the already cooked chicken and sauted until the sauce was thickened by the coating on the chicken. Dinner took several cooking techniques to complete with some jumping back and forth.

What technique are you using when making a red-brown roux?
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Old 01-24-2013, 12:30 PM   #24
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I'd say you are frying the flour in hot oil.
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Old 01-24-2013, 01:10 PM   #25
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Quote:
Originally Posted by Andy M. View Post
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?
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Old 01-24-2013, 02:04 PM   #26
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Isn't the process more like making a confit, except you have to stir a lot?
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).
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Old 01-24-2013, 02:52 PM   #27
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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.
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Old 01-24-2013, 03:06 PM   #28
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Quote:
Originally Posted by GotGarlic View Post
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.
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Old 01-24-2013, 03:17 PM   #29
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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.
I call it time to get a grill!
(sorry...)
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Old 01-24-2013, 04:27 PM   #30
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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 temp is pretty high, right? Searing.
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