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"Fry" is an ambiguous word in English
(lemmy.world)
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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?
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.