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Old 01-25-2013, 04:27 PM   #41
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Location: Rural Ottawa, Ontario
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Originally Posted by GLC View Post
The difference is about $20 in a really good restaurant. Fried is just so NASCAR. From now on, I'm serving Deep-Sauteed Encrusted Chicken.
And here I thought "saute" was that ballet move where you had to jump in the air and land on both feet in the same position from which you jumped up...the difference is that saute usually uses less fat and is done quickly. Which, given the time it takes to "saute" in ballet, makes perfect sense...

I've got OCD--Obsessive Chicken Disorder!
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Old 01-26-2013, 11:36 AM   #42
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I was taught that to sauté you use medium heat and keep the food moving to cook without browning. Frying is leaving the food in contact with the heated surface to brown the surface.

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