FREE SHIPPING with $49.00 Purchase. Click here for details.

Pan-Fry or Sauté?

by Mary Sacks

Pan-Fry or Saute

What is the difference? Actually, a lot! OK, maybe not a whole lot—oil that is. The object of sautéing foods is to produce a flavorful exterior with the best possible texture and color. This technique cooks food rapidly in a small amount of fat over relatively high heat. The juices released forms the base for a sauce.

Because sautéing is a rapid technique and does not have the tenderizing effect of other methods, any food to be sautéed must be naturally tender.

The object of pan-frying is to produce a flavorful exterior with a crisp, brown crust, which acts as a barrier to retain juices and flavor. Pan-frying requires more oil. Although this technique shares similarities with sautéing, it has some important differences. A sautéed item is often lightly dusted with flour and quickly cooked over high heat in a small amount of oil, pan-fried food is usually coated with batter or breaded and cooked in a larger amount of oil over less intense heat. The product is cooked more by the oil’s heat than by direct contact with the pan. In pan-frying, the hot oil seals the food’s coated surface and thereby locks the natural juices inside instead of releasing them. Because no juices are released and a larger amount of oil is involved, any accompanying sauce is made separately whereas, in sautéing the bits that remain in the pan are used to flavor the sauce for the sautéed item.

Alton Brown's Pan-Fried Chicken (worth the 5 minutes).

The following gives you a good walkthrough of a typical sauté dish.




Mary Sacks
Mary Sacks

Author


Leave a comment

Comments will be approved before showing up.


Also in Tips & Tricks

We have the Scoop
We have the Scoop

by Mary Sacks

Using a scoop for cooking can be a trial and error experience. Disher scoop sizes are based upon the number of level

Continue Reading

How to Hard Boil an Egg
How to Hard Boil an Egg

by Mary Sacks

It's easier than you think. Cooking eggs are all in the timing. So, get out your timer. Follow these simple steps for making the

Continue Reading

Guide to Pan Sauces
A Brief Guide to Making Pan Sauces

by Mary Sacks

Is it sauce or gravy? This is an argument in which I refuse to participate.

Continue Reading

Free Shipping on orders over $49.00