Melondy Hill wrote:
> 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.

I don't mind anyone butting in only you don't know what you're talking
about... all frying is cooking in fat within a very narrow temperature
range... defining frying by the type of vessel used is just plain
ignorant.