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>From: Katra

>This makes me wonder, what defines a stew vs. a soup?

A stew is a roux thickened concoction, usually consisting of long cooked
ingredients.

A soup is a long cooked stock combined with almost completely cooked
ingredients and isn't usually thickened unless it's a cream soup, then all bets
are off. Hehehehe!

>What is the difference between pan frying and pan broiling?

The oven. Pan frying is done predominantly stove top, occasionally finished in
a medium high oven for a short period of time. Steak Au Poivre or Trout
Almondine.

Never heard of pan broiling, but I reckon it is something that is browned only
on stovetop, then finished under the broiler element in the oven. Or just
broiled from start to finish. Porterhouse Steak or Fresh Grouper.

>What is the difference between stir frying and sautéing?

In our house stir frying consists of combining thinly sliced raw or blanched
ingredients and "tossing, stirring" constantly and quickly over high heat, with
a bit of stock and/or other liquid flavorings to finish and thickened with a
cornstarch slurry. Shrimp & Snowpeas in Lobster Sauce or Vegie Stirfry with
Chicken.

A Saute is similar but parts company with stir fry in that the ingredient or
ingredients are thoroughly cooked from start to finish - not necessarily tossed
or stirred - and finished a slightly lower heat than a stir fry. Saute'd fresh
Snapper or Saute of Wild Mushrooms.

These definitions apply only in our kitchen, not necessarily the culinary
school version. *smile*

Ellen