Maybe with hot oil?
I don’t think confit would be considered frying.
Comment on "Fry" is an ambiguous word in English
SchmidtGenetics@lemmy.world 3 months ago
Fry means to cook with oil.
You have pan frying, deep frying, shallow frying, they all have additional descriptors, and you can usually infer the type from the product.
ccunning@lemmy.world 3 months ago
SchmidtGenetics@lemmy.world 3 months ago
Slow frying would be an apt description for a confit duck breast.
BackOnMyBS@lemmy.autism.place 3 months ago
In your opinion, what’s the difference between pan frying and sautéing?
ccunning@lemmy.world 3 months ago
I think they can be used synonymously; sautéing may imply stirring or shaking the ingredients in the pan similarly to stir-frying.
BackOnMyBS@lemmy.autism.place 3 months ago
Ah, thank you! I always found those terms confusing. I learned to cook in Spanish, so when I would describe a recipe that included “sautéing” to Anglophones, I would say that I “fried” it because that’s how it’s said in Spanish, and I guess the context helps if you are familiar with the cuisine. Anglophones would think something like deep frying, which would cause confusion or hesitation. Whereas any Latino would know that no one is deep frying sofrito.
BearOfaTime@lemm.ee 3 months ago
Sautéing doesn’t use anywhere near as much fat as frying does.
To fry something (pan frying) you need at least enough fat to ensure strong contact between the entire surface of the food and the pan. Something like 1/8" (about 5mm).
Now things like pan fried chicken will take more, about half the height of the chicken pieces in the pan.
Deep frying, well, the food should submerge/float.
intensely_human@lemm.ee 3 months ago
“Saute” is french for jump, or jumped. Sauteing is this action: media.tenor.com/…/cozinhando-cooking.gif
It’s a method of frying in the sense that “stir frying” is a method of frying. Sauteing is frying in a pan, such that you’re turning the stuff over regularly by this tossing action.
One of the outcomes of sauteing is that your stuff gets browned in a randomized, pleasantly-varied manner, since with each toss-and-catch some items flip over and others end up on the same side again.
snooggums@midwest.social 3 months ago
I thought pan fried was with a lot of oil, like pan fried chicken, and sautéed was with a small amount of oil.
BackOnMyBS@lemmy.autism.place 3 months ago
Ok, so they are different??
Let’s say I want use a a small amount of olive oil to lightly fry pressed garlic, chopped onions and green bell pepper enough to make the onion translucent and release the oil from the garlic into the olive oil. The amount of olive oil used is a little more than enough to wet the mix in oil. That would be considered sautéing, not pan frying, correct?
OhmsLawn@lemmy.world 3 months ago
With sautéeing, the heat is being transferred from the pan to the food, with the thin layer of oil serving to increase the contact area and prevent sticking. It’s a low-fat cooking method.
With pan frying, it’s the hot oil that’s doing the cooking, with the pan heating the oil, not the food directly.
SchmidtGenetics@lemmy.world 3 months ago
You sauté to soften and pan fry to crispen would be the difference I guess. So starting from a “soft” or “hard” ingredient, but both require same amount of oil and heat. I’ve never thought of them differently, since they’re the same action.
snooggums@midwest.social 3 months ago
Yes, that is sauteeing because you using a small amount of oil to keep the food from sticking and the oil kid of coats the food.
Pan fried chicken uses multiple cups of oil ao the chicken is partially submerged. If you tried to pan fry onions and green peppers the same way as pan fried chicken the oil will splash out when you put them it in due to the amount of moisture and hot oil.
Note: while I am based in the US and pan frying is probably used to mean the same thing as sauteeing somewhere else, I haven’t stumbled across that usage in a recipe before.
SchmidtGenetics@lemmy.world 3 months ago
English and French terms?
altec@midwest.social 3 months ago
There’s also “air fry”, which is just an aggressive convection oven lol
SchmidtGenetics@lemmy.world 3 months ago
Usually you need to spray or toss the stuff with a small amount of oil first, or stuff has natural oils. The term is usually for using “another oil” so I would say adding oil would be a must instead of its own oils myself.
general_kitten@sopuli.xyz 3 months ago
I wouldn’t say it’s always true. If i fry a duck breast in a pan only with fat from it’s skin i would still classify it as frying even when all the fat is from the duck breast.
themeatbridge@lemmy.world 3 months ago
Usually, the food has it’s own oil, which is heated by the air around it. That’s how air-frying gets food crispy (but it doesn’t always work).