Deep-fry, Fry, Panbroil, Panfry and Saute'

Yes, it's vocabulary time again.  If you don't know the language of cooking, it is hard to read and understand the recipe.  The terms I've selected today can really be confusing because they are often used interchangeably.  For example, let's look at fry and saute'. 

By definition, they can all be done in a skillet in oil but here's the rub--  When you fry it's hot fat over moderate to high heat, turning once and to saute' it's a small amount of fat over medium to high heat and using a tossing or turning motion.  This is want I mean by using the terms interchangeably.  At least in the south, we fry.  When my Mother or Grandmother sauteed, they called it frying. 

Then there's panfry.  Again, this is not a very common term any more and is often replaced by fry.  The difference is you pour off the excess fat as it accumulates.  The best example of this is cooking bacon, sausage or any high fat food.  If you want the food to have a crispy exterior, it shouldn't be swimming in fat.  When you are preparing lots of bacon, for example, you pour off the excess fat in between batches of bacon.  But again, I know lots of people who "fry" their bacon.  They have never used the term panfry.

Now panfrying should not be confused with deep-frying, also called french frying, but both can be associated with lots of fat in a pot or pan.  Let's face it, if you have a deep frying pan, you could deep-fry.  The thing with deep-frying is the fat must be deep enough for the food to float to the top.  It floats to the top when it is done.  Also with deep-frying, you don't pour off the fat.

I've talked about all the cooking in fat, now let's look at panbroiling.  You are still probably using your favorite frying pan but this time it will have very little to no fat added to the pan.  A good example here is a steak.  Most steaks have what is called marbling.  That's the fat veins that run throughout the lean muscle.  This marbling is what tenderizes the steak and helps give it some of its flavor.  For some steaks, you can just get the pan hot, not smoking, and place the steak in the pan and as you hear the sizzle, you will see a small amount of fat coat the pan.  Some steaks don't have as much marbling and you may need to use a small amount of fat in the pan to prevent sticking.

What ever you do, don't let this make your head spin.  Remember, this is not life or death.  Just use this as a reference and remember when you see these words in a recipe, just look back at these explanations and enjoy cooking.

And just a word about clean up, it's hot water and soap.  Dishwashers don't usually do a good job on a very greasy pan.  This may take some "good old elbow grease".

Happy Cooking, until next time....
Becky Homecy