Mr Libido Incognito wrote:
> Sheldon wrote on 15 Jan 2007 in rec.food.cooking
>
>
>> But you're talking about utilizing two different cooking methods, as
>> many recipes do.
>>
>> You heard of Shake N' Bake... well you're doing Sear N' Bake
>>
>> Frying simply means cooking in fat... only parameters to consider for
>> choosing a cooking temperature are type of food and smoke point, which
>> is a very narrow range, all frying is done somewhere between
>> 350ºF-400ºF, with the majority occuring at/near 375ºF. You really
>> don't have much of a choice regarding frying temperatures... most all
>> frying is done within a ten degree range. Experineced cooks don't
>> measure fryiing temperature, they observe cooking results and
>> interpolate, something only experience can impart.
>>
>> I don't think you really have any question... you're merely
>> illustrating that you're confused... did you have too much gin last
>> night... I'm giving you the benefit of any doubt so don't get
>> emotional, eh.
>>
>> Sheldon
>>
>>
>
> Thanks for that sheldon, that proves it isn't the way I wrote the question
> that was the problem. But instead the way you interperted it. Still
> awaiting an answer...

If a long time lurker can come out and play, may I try to answer your
question?

The types of frying I know of are Deep fat frying, Pan frying, Saute,
and stir frying. I guess you could place searing in there, too, under
the umbrella of "pan frying".

Deep fat frying is when you submerge it under the fat and it's cooked at
usually higher temperatures. Not all cooking in deep fat is frying as
you can poach in deep fat, too.

Pan frying is done at moderate to high temp, more oil than a saute. You
are trying to FRY the food without having to submerge it. You also are
trying to get thick fond on the bottom of your pan.

Saute is when you cook something in little fat and keep it moving around
the pan with lots of room all around. The pan is fairly empty. The heat
is usually high moderate to high. You are trying to sear the outside of
the food quickly. You get less fond because the food is so briefly left
in the pan.

Stir frying is always very high heat. Fat amount is whatever you need to
use or is appropriate to the dish. The food is stirred or moved around
the pan but usually only after an initial browning sear. You can have
lots of food in the pan during stir frying as opposed to saute.

This is how I have always understood the terms. It's more a definition
of temperature and method than amount of fat in the pan. I've noticed
however, in the last few years how correct terms have disappeared from
recipes in books, magazines, Internet and tv show recipes. Now they just
say what size pan or pot and use the distinct term "cook" the food. I
guess it's a total dumbdown for the newbie cooks but sure isn't very
exact or educational.

Hope you don't mind my butting in for a minute or two.

Melondy