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08-07-2008, 10:53 AM
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Radically different, Jafo.
Sauteeing is a fast, high-heat, frying technique. Sweating is a slow, low heat, almost dry technique. You have just enough oil to keep the food (onions, whatever) from sticking until they release their own natural moisture.     
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05-02-2009, 12:17 AM
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Hey Joe this is the thread I was referring to, I hope it helps you out reading all the different posts! Is this what you were looking for?
CCCathy
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05-02-2009, 03:19 AM
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RE: "Sauteeing is a fast, high-heat, frying technique."
SOME of it is a regional/terminology thing too... I just read "Roast Chicken and Other Stories" by British Chef Simon Hopkinson (I really disliked the book, by the way- and felt it was VERY over-hyped!). In every recipe, whenever he uses a pan on a stove-top, except for when boiling- he says "fry". FRY an omelet, FRY a lamb-shank, FRY a fillet of salmon, FRY a scallopine of veal, FRY some minced garlic...
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05-06-2009, 12:53 PM
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Quote:
How strange that he uses the term Fry for everything! Thanks for the "heads-up" regarding his book!
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05-12-2009, 11:52 AM
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Not so strange, Cathy. In a lot of British cookery, anytime something is cooked in oil, no matter how much or how little, they call it frying.
In colonial days, we did the same thing. But, thanks to Jefferson and folks like him, our cookery was heavily influenced by the French and Italians, who do differentiate. So we do too.
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05-12-2009, 08:05 PM
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I guess on a certain level they are technically correct! I just never heard the term fry for saute'd items.
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