Dad and I were discussing the "soup" that I made this morning for lunch,
it was basically a chicken and oriental veggie soup, but I like to leave
stuff in fork sized pieces... so he said it was actually a stew.
Hmmmm...

It included cubes of chicken thigh, celery, bok choy, onion, scallion,
garlic, and 3 different types of mushrooms including button mushroom,
straw mushroom and oyster mushroom. I then stirred some egg into it when
it was done and added some bean sprouts.

This makes me wonder, what defines a stew vs. a soup?
What is the difference between pan frying and pan broiling?
What is the difference between stir frying and sautéing?

K.
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"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

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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

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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>From: Katra

>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>)

Sounds like pan frying to me, but maybe Mom felt better calling it broil, and
that's okay. *smile*

Do you cook all chicken parts this way? Or is this prep exclusive to chicken
breast? Just curious.

Ellen

SportKite1 wrote:
>
> >From: Katra
>
> >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>)
>
> Sounds like pan frying to me, but maybe Mom felt better calling it broil, and
> that's okay. *smile*
>
> Do you cook all chicken parts this way? Or is this prep exclusive to chicken
> breast? Just curious.
>
> Ellen


The whole chicken, cut up into parts of course. :-)

I just coat the pan lightly with Olive oil and lay the raw chicken in a
hot pan, then sprinkle my choice of herbs/spices over it. Usually salt
free Lemon pepper, minced rosemary, garlic and onion powder, fresh
minced basil in season, and fresh thyme. The herb garden on the west
side of the house pretty much stays alive year round. Dried herbs are
ok, just not quite the same flavor.

Sometimes it sticks a bit so I have to scooch it with a spatula prior to
turning with tongs, but this comes out OH so good.

K.

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Katra > wrote in
:

> Dad and I were discussing the "soup" that I made this morning for
> lunch, it was basically a chicken and oriental veggie soup, but I like
> to leave stuff in fork sized pieces... so he said it was actually a
> stew. Hmmmm...
>
> It included cubes of chicken thigh, celery, bok choy, onion, scallion,
> garlic, and 3 different types of mushrooms including button mushroom,
> straw mushroom and oyster mushroom. I then stirred some egg into it
> when it was done and added some bean sprouts.
>
> This makes me wonder, what defines a stew vs. a soup?
> What is the difference between pan frying and pan broiling?
> What is the difference between stir frying and sautéing?
>
> K.

First off, Katra, you soup sounds delicious!

I'm not going to look and cut and paste answers out of dictionary. I
think we all have our own perception of the things you're asking.

To me, the consistency, amount of liquid, and size of pieces define
whether something is a soup or stew. I also think there is a lot of
overlap. IMHO, stew is usually thicker with less liquid and much larger
pieces in it.

Pan frying and pan broiling? Ya got me. However, pan frying seems to
indicate a certain amount of fat being used in the skillet, perhaps
1/8-1/4" or more. Pan broiling, if not actually put under the boiler in
a heavy pan, would seem to be cooking with very little if any fat, and
cooking at a higher heat to sear the food. Broiling also seems to
indicate no coating on the food, whereas much pan frying includes a
coating.

Stir frying is quickly done, usually with rapid stirring, and usually
done in a wok. Sautéing is usually done in a sauté or skillet The food
is usually moved about and turned over to insure even cooking, and is
often lightly browned.

These are my impressions and certainly may not align with a dictionary,
but they work for me.

Wayne

Wayne Boatwright wrote:
>
> Katra > wrote in
> :
>
> > Dad and I were discussing the "soup" that I made this morning for
> > lunch, it was basically a chicken and oriental veggie soup, but I like
> > to leave stuff in fork sized pieces... so he said it was actually a
> > stew. Hmmmm...
> >
> > It included cubes of chicken thigh, celery, bok choy, onion, scallion,
> > garlic, and 3 different types of mushrooms including button mushroom,
> > straw mushroom and oyster mushroom. I then stirred some egg into it
> > when it was done and added some bean sprouts.
> >
> > This makes me wonder, what defines a stew vs. a soup?
> > What is the difference between pan frying and pan broiling?
> > What is the difference between stir frying and sautéing?
> >
> > K.
>
> First off, Katra, you soup sounds delicious!

Danke. ;-)

Something always magic about chicken soup...
Dad was kinda dragging this morning and he said that the soup gave him
some energy...

It was quite good and there is enough to warm up for tomorrow. :-)

>
> I'm not going to look and cut and paste answers out of dictionary. I
> think we all have our own perception of the things you're asking.
>
> To me, the consistency, amount of liquid, and size of pieces define
> whether something is a soup or stew. I also think there is a lot of
> overlap. IMHO, stew is usually thicker with less liquid and much larger
> pieces in it.

I did not thicken it at all, but I like to make "chunky" soups so that
was how I was defining it. :-) This is more to settle a disagreement
betwixt papasan and I. <G> There was quite a bit of liquid.

I forgot to add ginger. :-( I had some, just forgot it. I usually
combine Ginger and garlic, and maybe a dash of soy to get that
"oriental" flavor.

He admits that I am a better cook than he is, but when he tries to
duplicate my recipes, he makes two mistakes... He chops the food WAY too
fine so we end up with a overspiced mush, (not very appealing really)
and he has a heavier hand with some of the stronger spices/herbs than I
do, and, worst of all, he tends to overcook egg dishes as his technique
is totally different than mine!

>
> Pan frying and pan broiling? Ya got me. However, pan frying seems to
> indicate a certain amount of fat being used in the skillet, perhaps
> 1/8-1/4" or more. Pan broiling, if not actually put under the boiler in
> a heavy pan, would seem to be cooking with very little if any fat, and
> cooking at a higher heat to sear the food. Broiling also seems to
> indicate no coating on the food, whereas much pan frying includes a
> coating.

That's what I was thinking. Thanks! :-)

>
> Stir frying is quickly done, usually with rapid stirring, and usually
> done in a wok. Sautéing is usually done in a sauté or skillet The food
> is usually moved about and turned over to insure even cooking, and is
> often lightly browned.

And that is not done with stir fry's if you use a pan? <G>
With the glass top stove, I can't use a wok so I have to use the cast
iron skillet for stir fry's.

I have a brand new electric wok that I've never used yet. It's still in
the box in the store room..... <G>

>
> These are my impressions and certainly may not align with a dictionary,
> but they work for me.
>
> Wayne

Thanks for the input. :-) I appreciate it!

K.

--
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"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi3.ebay.com/aw-cgi/eBayISAP...s&userid=katra

Katra > wrote in
:

<< snip >>

>>
>> First off, Katra, you soup sounds delicious!
>
> Danke. ;-)
>
> Something always magic about chicken soup...
> Dad was kinda dragging this morning and he said that the soup gave him
> some energy...
>
> It was quite good and there is enough to warm up for tomorrow. :-)
>
>>
>> I'm not going to look and cut and paste answers out of dictionary. I
>> think we all have our own perception of the things you're asking.
>>
>> To me, the consistency, amount of liquid, and size of pieces define
>> whether something is a soup or stew. I also think there is a lot of
>> overlap. IMHO, stew is usually thicker with less liquid and much
>> larger pieces in it.
>
> I did not thicken it at all, but I like to make "chunky" soups so that
> was how I was defining it. :-) This is more to settle a disagreement
> betwixt papasan and I. <G> There was quite a bit of liquid.

Certainly, thickening can be an option with both stews and soups. Often
I use no thickening in either. I guess by "thicker" I also meant that
for stew it is inherently thicker because of far less liquid.

>
> I forgot to add ginger. :-( I had some, just forgot it. I usually
> combine Ginger and garlic, and maybe a dash of soy to get that
> "oriental" flavor.

Great combination!

>
> He admits that I am a better cook than he is, but when he tries to
> duplicate my recipes, he makes two mistakes... He chops the food WAY
> too
> fine so we end up with a overspiced mush, (not very appealing really)
> and he has a heavier hand with some of the stronger spices/herbs than
> I do, and, worst of all, he tends to overcook egg dishes as his
> technique is totally different than mine!

I "hate" overcooked eggs! <G>

>
>>
>> Pan frying and pan broiling? Ya got me. However, pan frying seems
>> to indicate a certain amount of fat being used in the skillet,
>> perhaps 1/8-1/4" or more. Pan broiling, if not actually put under
>> the boiler in a heavy pan, would seem to be cooking with very little
>> if any fat, and cooking at a higher heat to sear the food. Broiling
>> also seems to indicate no coating on the food, whereas much pan
>> frying includes a coating.
>
> That's what I was thinking. Thanks! :-)
>
>>
>> Stir frying is quickly done, usually with rapid stirring, and usually
>> done in a wok. Sautéing is usually done in a sauté or skillet The
>> food is usually moved about and turned over to insure even cooking,
>> and is often lightly browned.
>
> And that is not done with stir fry's if you use a pan? <G>
> With the glass top stove, I can't use a wok so I have to use the cast
> iron skillet for stir fry's.

To be sure, you can stir fry in almost anything. Usually high heat and
brisk stirring/tossing is the key. To do so in a wok is just a bit more
common. I have a flat-bottomed wok that I used when I had a glass top
stove. It worked rather well.

>
> I have a brand new electric wok that I've never used yet. It's still
> in the box in the store room..... <G>

I had one for years that I used a lot until it finally burned out. I've
never gotten around to replacing it.

Wayne

In my house, the difference between soup and stew is that soup is served
with bowls and spoons, and with stew you get a dinner plate ;-)

I make some seriously chunky soups.


"Katra" > wrote in message
...
> Dad and I were discussing the "soup" that I made this morning for lunch,
> it was basically a chicken and oriental veggie soup, but I like to leave
> stuff in fork sized pieces... so he said it was actually a stew.
> Hmmmm...
>
> It included cubes of chicken thigh, celery, bok choy, onion, scallion,
> garlic, and 3 different types of mushrooms including button mushroom,
> straw mushroom and oyster mushroom. I then stirred some egg into it when
> it was done and added some bean sprouts.
>
> This makes me wonder, what defines a stew vs. a soup?
> What is the difference between pan frying and pan broiling?
> What is the difference between stir frying and sautéing?
>
> K.
> --
> >^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<
>
> "There are millions of intelligent species in the universe, and they are
> all owned by cats" -- Asimov
>
> Custom handcrafts, Sterling silver beaded jewelry

"D.Currie" wrote:
>
> In my house, the difference between soup and stew is that soup is served
> with bowls and spoons, and with stew you get a dinner plate ;-)
>
> I make some seriously chunky soups.
>

LOL! That will work.... ;-)

K.

In article >, Katra > wrote:
>Dad and I were discussing the "soup" that I made this morning for lunch,
>it was basically a chicken and oriental veggie soup, but I like to leave
>stuff in fork sized pieces... so he said it was actually a stew.
>Hmmmm...
>
>It included cubes of chicken thigh, celery, bok choy, onion, scallion,
>garlic, and 3 different types of mushrooms including button mushroom,
>straw mushroom and oyster mushroom. I then stirred some egg into it when
>it was done and added some bean sprouts.
>
>This makes me wonder, what defines a stew vs. a soup?
>What is the difference between pan frying and pan broiling?
>What is the difference between stir frying and sautéing?
>

What defines stew or soup, a dictionary. Mine says that soup is a liquid food
containing food in chunks. A stew is something that is slowly boiled or
simmered. So if you quick boiled it, it is a soup.

Broil is by direct heat - so pan broiling (if you mean the heat is through the
pan) is impossible.

Saute, damn those French, they have their own word for frying!


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Charles Quinn wrote:
>
> In article >, Katra > wrote:
> >Dad and I were discussing the "soup" that I made this morning for lunch,
> >it was basically a chicken and oriental veggie soup, but I like to leave
> >stuff in fork sized pieces... so he said it was actually a stew.
> >Hmmmm...
> >
> >It included cubes of chicken thigh, celery, bok choy, onion, scallion,
> >garlic, and 3 different types of mushrooms including button mushroom,
> >straw mushroom and oyster mushroom. I then stirred some egg into it when
> >it was done and added some bean sprouts.
> >
> >This makes me wonder, what defines a stew vs. a soup?
> >What is the difference between pan frying and pan broiling?
> >What is the difference between stir frying and sautéing?
> >
>
> What defines stew or soup, a dictionary. Mine says that soup is a liquid food
> containing food in chunks. A stew is something that is slowly boiled or
> simmered. So if you quick boiled it, it is a soup.
>
> Broil is by direct heat - so pan broiling (if you mean the heat is through the
> pan) is impossible.
>
> Saute, damn those French, they have their own word for frying!
>
> --
>
> Charles

<LOL!>
Thanks. :-)

K.

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> Katra > wrote:

>>This makes me wonder, what defines a stew vs. a soup?
>>What is the difference between pan frying and pan broiling?
>>What is the difference between stir frying and sautéing?

Soup/stew has been discussed many times here. You eat soup with a
spoon and stew with a fork. Or soup is thin and stew is thick. Or soup
ingredients are in smaller pieces. Highly subjective.

Pan broiling is cooking rapidly in a heavy pan with little or no fat
as a substitute for actual broiling of things like steak. Pan frying
is cooking in a generous amount of oil or fat, but distinct from
deep-frying where the food is submerged.

Stir-fry is quick cooking with high heat, usually in a wok. The term
also implies a lot of tossing around. Martin Yan says if you don't
keep the food moving constantly, you're making "stare fry." Sautéing
is pan-frying with less fat and, IMHO, over moderate heat.. "Sweating"
is sautéing gently, over still lower heat until veg become limp, but
not browned.

Frogleg wrote:
>
> > Katra > wrote:
>
> >>This makes me wonder, what defines a stew vs. a soup?
> >>What is the difference between pan frying and pan broiling?
> >>What is the difference between stir frying and sautéing?
>
> Soup/stew has been discussed many times here. You eat soup with a
> spoon and stew with a fork. Or soup is thin and stew is thick. Or soup
> ingredients are in smaller pieces. Highly subjective.

That's what I told papasan... ;-)
This stuff tho' was about 1/2 way between! <G>

>
> Pan broiling is cooking rapidly in a heavy pan with little or no fat
> as a substitute for actual broiling of things like steak. Pan frying
> is cooking in a generous amount of oil or fat, but distinct from
> deep-frying where the food is submerged.

Ok, that's what I figured too, thanks!

>
> Stir-fry is quick cooking with high heat, usually in a wok. The term
> also implies a lot of tossing around. Martin Yan says if you don't
> keep the food moving constantly, you're making "stare fry." Sautéing
> is pan-frying with less fat and, IMHO, over moderate heat.. "Sweating"
> is sautéing gently, over still lower heat until veg become limp, but
> not browned.

Oooh, that's the way I like to prepare asparagus or fresh string beans!
It gives them more flavor IMHO than steaming them.

K.


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