Sautéing and Pan‐Frying

According to the basic definitions given in Chapter 6, the main differences between sautéing and pan‐frying are the amount of fat used and the cooking time. Sautéing means cooking quickly in a small amount of fat. The product is often tossed or flipped in the pan over high heat. Pan‐frying means cooking in a larger amount of fat, usually for a longer time at lower heat, and the product is not tossed or flipped. In practice, the two methods are similar, and the distinction between them is hard to draw. Pan‐fried vegetables are often given a coating, such as breading, that gives the cooked vegetable a crisp exterior that makes an appealing contrast with the tender vegetable inside.