Re: Re: Help with liver recipe

[Guest guest]

At 10:10 PM 6/24/2002 +0000, you wrote:

>I agree, don't " fry " the liver. Lightly sautee it instead.

Isn't " sautee " just French for " fry " ? :-) I should probably be more exact:

I call anything frying

that is done in a fry pan that isn't braising.

Heidi

[Guest guest]

At 03:41 PM 6/25/2002 +0000, you wrote:

>Technically, I think you're right, but the connotation isn't the

>same. When you say 'fry', people usually (in my experience, which is

>not universal) mean high heat and a fair amount of oil. When you

>say 'sautee', people tend to think slightly lower heat and a little

>less oil.

Unless you got your cooking vocabulary from a Tennessee-born mother.

They " fried " everything -- " sautee " would be too hoity-toity! I agree

about the connotation though. A lot of people I know are actually

buying deep-fat fryers now and doing the Mc's thing at

home.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

> Isn't " sautee " just French for " fry " ? :-) I should probably be more

exact:

> I call anything frying

> that is done in a fry pan that isn't braising.

I think sautéing [thanks, spell checker!] is a more delicate process that

requires a source of liquid to provide steam to do some of the cooking. If I

sauté onions I use moderate heat and add a few drops of water if things get

dry.

Peace,

Kris , gardening in northwest Ohio

If you want to hear the good news about butter check out this website:

http://www.westonaprice.org/know_your_fats/know_your_fats.html

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

< >

Sent: Tuesday, June 25, 2002 1:32 AM

Subject: Re: Re: Help with liver recipe

> At 10:10 PM 6/24/2002 +0000, you wrote:

> >I agree, don't " fry " the liver. Lightly sautee it instead.

>

> Isn't " sautee " just French for " fry " ? :-) I should probably be more

exact:

> I call anything frying

> that is done in a fry pan that isn't braising.

>

>

>

> Heidi

>

>

>

>

>