jargon
 

What's the difference between sauté, fry, and braise?

--
Rich

jargon
 

On Friday, August 2, 2019 at 5:00:17 PM UTC-5, RichD wrote:
>
> What's the difference between sauté, fry, and braise?
>
> --
> Rich
>
Sautéing is done at a higher temperature than frying; frying requires deeper pan than sautéing. In sautéing, you have to keep stirring the food items, but that is not required in frying. Braising is fried first then slowly stewed in a
covered pot.

jargon
 

On 8/2/2019 6:00 PM, RichD wrote:
> What's the difference between sauté, fry, and braise?
>
> --
> Rich
>
You ask this question every year. My answer is still buy yourself a
basic cookbook. Thank you for not posting a link to SPAM.

Question: What are you planning to saute, fry or braise? Answer:
nothing. Gotta be more specific to be convincing. :)

Jill

jargon
 

On Fri, 2 Aug 2019 15:00:14 -0700 (PDT), RichD
> wrote:

>What's the difference between sauté, fry, and braise?

Sauté & = same same.
Braise is gentle slow cooking in a little liquid.

You're gonna get 10 different answers to this question.

jargon
 

On Friday, August 2, 2019 at 10:58:12 PM UTC-4, Jeßus wrote:
> On Fri, 2 Aug 2019 15:00:14 -0700 (PDT), RichD
> > wrote:
>
> >What's the difference between sauté, fry, and braise?
>
> Sauté & = same same.
> Braise is gentle slow cooking in a little liquid.
>
> You're gonna get 10 different answers to this question.

Sauteing = sauteing; saute' in a hot pan with fat generally. Keep stirring.
Frying = frying; i.e. pan fry a steak, fry a schnitzel. Put the eggplant in a pan with fat and fry, flip it and finish. eggplant or any other thing you want to fry.
Braise = How should I know? Braising as in oven braising beef, such as a roast that's not dry roasted. Put liquid in the 'roasting/braising pan'. Cover? Oven braised. What about stove top braised? Or should it be called a stew? What's the difference between a braise and a stew?

jargon
 

On Tue, 6 Aug 2019 10:26:47 -0700 (PDT), A Moose in Love
> wrote:

>On Friday, August 2, 2019 at 10:58:12 PM UTC-4, Jeßus wrote:
>> On Fri, 2 Aug 2019 15:00:14 -0700 (PDT), RichD
>> > wrote:
>>
>> >What's the difference between sauté, fry, and braise?
>>
>> Sauté & = same same.
>> Braise is gentle slow cooking in a little liquid.
>>
>> You're gonna get 10 different answers to this question.
>
>Sauteing = sauteing; saute' in a hot pan with fat generally. Keep stirring.
>Frying = frying; i.e. pan fry a steak, fry a schnitzel. Put the eggplant in a pan with fat and fry, flip it and finish. eggplant or any other thing you want to fry.
>Braise = How should I know? Braising as in oven braising beef, such as a roast that's not dry roasted. Put liquid in the 'roasting/braising pan'. Cover? Oven braised. What about stove top braised? Or should it be called a stew? What's the difference between a braise and a stew?


Frying and sauting are the same other then saute is the French word
for stir frying. Braising means to cook in liquid. ie. stewing.

jargon
 

On August 2, wrote:
>> What's the difference between sauté, fry, and braise?
>
> Sautéing is done at a higher temperature than frying; frying
> requires deeper pan than sautéing. In sautéing, you have to keep
> stirring the food items, but that is not required in frying.

How does one estimate the temperature? Pour the
oil into the pan, heat, it sizzles. At that point,
what's a high or low temperature?

An electric frying pan includes a thermostat, but what about
a gas or electric range?

--
Rich

jargon
 

On Saturday, September 7, 2019 at 1:25:53 AM UTC-4, RichD wrote:
> On August 2, wrote:
> >> What's the difference between sauté, fry, and braise?
> >
> > Sautéing is done at a higher temperature than frying; frying
> > requires deeper pan than sautéing. In sautéing, you have to keep
> > stirring the food items, but that is not required in frying.
>
> How does one estimate the temperature? Pour the
> oil into the pan, heat, it sizzles. At that point,
> what's a high or low temperature?

Two methods:

Heat the pan without oil. After a couple minutes, sprinkle a few drops
of water in the pan. If they sit quietly, the pan isn't hot enough.
If they skitter around, the pan is just right. (Wait until the water
is all gone before adding oil.) If the drops of water flash into steam
immediately, the pan is too hot. (Now someone's going to roll up in
my grill for referring to water vapor as steam.)

Put the oil in the pan and heat it. When it starts to shimmer, it's
ready for frying. When tiny wisps of smoke come off it, it's ready to
saute.

Cindy Hamilton