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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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How strange that he uses the term Fry for everything! Thanks for the "heads-up" regarding his book! |
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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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