this post was submitted on 12 Jul 2024
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Showerthoughts
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In your opinion, what's the difference between pan frying and sautéing?
I thought pan fried was with a lot of oil, like pan fried chicken, and sautéed was with a small amount of oil.
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?
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.
Edit: link
https://www.tastingtable.com/1255018/difference-sauteing-frying/