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Old 06-08-2005, 03:17 PM   #11
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As you can see from these varied responses Rebam98, your question was not a dumb one

I am moving this to the Terms and Techniques forum.
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Old 06-08-2005, 03:45 PM   #12
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Quote:
Originally Posted by GB
As you can see from these varied responses Rebam98, your question was not a dumb one

I am moving this to the Terms and Techniques forum.
Yeah, and I got some really great responses. Special thanks to buckytom and Andy M.

I've been experimenting with different recipes and stuff. I live alone and work full time so I'm trying to find things that are practical - that I can cook quickly for a healthy, tasty meal and more importantly - CLEAN EASILY!!! Good clean up techniques are just as important in this goal of mine as good recipes ... although really good recipes are good too. I'll definitely be visiting this place more often.

Me before visiting this site:

Me after:

Just being silly ...
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Old 06-08-2005, 03:55 PM   #13
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Most definitions of "grill" that I have seen either refer to the noun form as a device, a metal grate used to cook food over a direct heat source; or to the verb form, to cook food on a metal grate over a direct heat source.
The assumptions were, that we know we are talking about a GRILL....GRATE.

I can also fry over low heat. I can use a frying pan and fry on a grill.
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Old 06-08-2005, 03:58 PM   #14
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Originally Posted by mudbug
But we also saute foods in oil. So I guess the difference between frying and sauteeing is the amount of time the food spends in the pan.
saute-----To fry lightly in fat in a shallow open pan.
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Old 06-08-2005, 03:58 PM   #15
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rainee, just curious, what foods do you fry over low heat? i always thought that frying oil had to be pretty hot (not too hot, but still up there, 300 degrees plus) or else the food would absorb too much oil.
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Old 06-08-2005, 04:01 PM   #16
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BBQ can be cooked direct or indirect, but it has to be over wood coals to be bbq.
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Old 06-08-2005, 04:05 PM   #17
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If I want to fry an egg and it be nice and soft (meaning not brown and crispy around the edge) then I would fry it at a lower temp.
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Old 06-08-2005, 04:07 PM   #18
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Quote:
Originally Posted by Rainee
it has to be over wood coals to be bbq.
not sure I agree with this part
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Old 06-08-2005, 04:08 PM   #19
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ah, so low temp frying is only applicable with certain foods that do not easily absorb oil, like eggs.

and lol 'bug, please don't start the ever so exciting discussion of gas v.s. coals, or lump charcoal v.s. briquettes, or the grilling v.s. bbq debate. i will have to go jump out a window...(ok, so it'll be the basement window, but still)
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Old 06-08-2005, 04:09 PM   #20
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The United States Department of Agriculture says barbecue is any meat "cooked by the direct action of heat resulting from the burning of hardwood or the hot coals.
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