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.
Posted By: cookie
Aug 7 # 12 of 17
when you "sweat" you cover or partly cover. when I saute I never put a lid on it. Cookie
Posted By: Cook Chatty Cathy
May 2 # 13 of 17
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
Posted By: chubbyalaskagriz
May 2 # 14 of 17
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...
Posted By: Cook Chatty Cathy
May 6 # 15 of 17
chubbyalaskagriz wrote:
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...
How strange that he uses the term Fry for everything! Thanks for the "heads-up" regarding his book!
Cookie
chubbyalaskagriz wrote: