SportKite1 wrote:
>
> >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!
Thanks. :-)
Then I win the argument... <G> I did not add a thickener and I started
out with Swanson's canned low sodium chicken broth as my base, then
added the other ingredients. It only had to cook until the veggies got
soft and the diced chicken was done. I added the sprouts at the end as
I wanted them to stay crispy.
Soup it is! Chunky soup. ;-d
>
> >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.
Mom always said that "pan broiling" was where you did not add oil/fat to
the pan. She "pan broiled" chicken vs. frying it because there is enough
fat in chicken skin so that you don't have to add oil to the pan to fry
it. I still cook chicken starting in a pan that is only lightly coated
in EVOI to keep it from sticking. :-) I don't bread my "fried" chicken.
Enough fat cooks out of the chicken skin to give it a good crispiness.
(I think that's a word anyway <G>)
>
> >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
Sounds good to me... :-)
Thanks!
K.
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