Guest guest Posted June 26, 2002 Report Share Posted June 26, 2002 Ok, you'all got me wondering so I looked it up in the Lavrenne Pratique (from the French cooking school), and here is their definition: Food that is cooked by sauteing must be moistened with fat, but not soaked A brisk heat is essential so that the food sautes (literally " jumps " in French) in the pan, until a golden brown and slightly crisp. An open frying pan with low sloping sides should be used. .... Similar to sauteing is pan-frying, with the difference that pan-fried food may be cooked briefly -- often to reheat or brown it more thoroughly. Pan-frying is generally done over more vigorous heat than sauteing. So neither is really " low " heat. Braising is where you use more water and cook more slowly. Maybe there is something in-between ... Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
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