When it comes to preparing meals, there is a wide array of cooking techniques available. For stovetop cooking, two popular options are frying and sautéing.
Each method produces distinct results and is best suited to different ingredients. Many recipes will specify whether to fry or sauté, so understanding the distinction between the two is essential. The differences lie in the amount of fat used and the technique itself.
Sautéing requires minimal fat at a high temperature, whereas frying demands more oil at a lower heat.
The word sauté translates to “jump” in French, which means you flip or toss the food using a quick flick of the wrist. This makes it particularly well-suited to smaller, bite-sized pieces such as sliced chicken or diced vegetables.
The method works best when you want a touch of colour and flavour without forming a crust. Just enough oil to coat the base of the pan is used over a medium-high heat.
A crucial element of sautéing is to stir occasionally. Constant stirring will make the food crisp but lack in colour, while too little stirring will lead to uneven browning.
Cookbook author Jill Silverman Hough explained: “Another key to sautéing is, when you’re not stirring, spread your food out evenly in the skillet for even browning. It’s why you see chefs shake a pan after they stir or flip-it spreads things out.”
Opt for a sauté pan, which is shallow with straight sides, allowing for effortless stirring and flipping, while a pan with a lid can assist in retaining both moisture and heat. The vertical straight sides assist in keeping splatters and liquids contained within the pan.
This technique involves food sitting in a pool of hot fat. Use enough oil to partially submerge the food, reaching around halfway up.
This method is best suited to thicker cuts of meat, fish fillets or breaded items. Ingredients should not be constantly tossed; instead, turn them occasionally.
It is perfect for achieving crispness and a richer depth of flavour. When frying food, opt for a shallow frying pan with sloped sides.
The angled edges make it straightforward to flip and turn food, while the flat base ensures even cooking throughout. It also allows steam to escape from the pan, which is particularly beneficial for searing.
