this post was submitted on 12 Jul 2024
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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/
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.
thank you!
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.
Everything that I have seen called pan frying uses enough oil to partially submerge the food being cooked, while sautéeing is just enough oil to keep things from sticking.
Not the same amount of oil.
They do not require the same amount of oil, by any measure (Metric or ACU).
Nor do they require the same heat. That's determined by the food and end goal.
Sautéing green beans at the same temp as a fried egg will make for unevenly cooked beans.
Trying to fry an egg at green been temps will make for a nasty, oil-soaked blob where the whites are rubber and the yolk is hard, and you'll never brown the whites.
Frying requires a moderately high heat. Sautéing can, but usually lower temps work better. With my pans, frying is about 70% heat, sautéing about 45%.
It also depends on the food.