Re: frying vs. sauteeing

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Posted by Sam Sears, CEC on March 24, 19100 at 19:01:05 :

In Reply to: Re: frying vs. sauteeing posted by Timothy Banning on March 24, 19100 at 12:45:16 :

: From Larousse Gastronomique
: "Saute is cooking in a pan over strong heat in fat or oil Shaking the pan and making whatever is in it sauter of to jump to keep it from sticking to the pan."

: You are right generally sauteing uses less oil that frying. In sauteing the food is in contact with the pan that is not necessarily the case in frying.

A fellow culinarian using one of the bibles.....Sautee means literally "to jump" product is supposed to be in somewhat of constant motion, over high heat, using little fat....on the other hand deep fat frying the food is completly submerged in hot 325 - 375 F oil, usually breaded or battered (with the exception of potatoes) the food is sealed on the outside and steams the interior to done.......shallow or pan frying is similar to sauteeing, but lower heat, oil content usually comes at least 1/2 way up the product.......hope this helps.
Sam Sears, CEC
Certified Executive Chef - American Culinary Federation
South - Van Events

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