Here are 3 examples:
Fried egg, fried rice, fried chicken
All these âfryâ are different. If you were to use the âfryâ in fried rice to fry an egg, youâd get scrambled egg. Fried chicken is done by submerging it in oil, which you wonât do with fried egg or fried rice.
This post is made from the perspective of a Cantonese/Chinese speaker. We have different words for these different types of âfryâ (ç , ç, çž respectively)
(Turns out I did post it in the wrong sub and I didnât realize, and now I feel very stupid. Photon UI has once again screwed me over. Got mad for no reason.)
Ah, thank you! I always found those terms confusing. I learned to cook in Spanish, so when I would describe a recipe that included âsautĂ©ingâ to Anglophones, I would say that I âfriedâ it because thatâs how itâs said in Spanish, and I guess the context helps if you are familiar with the cuisine. Anglophones would think something like deep frying, which would cause confusion or hesitation. Whereas any Latino would know that no one is deep frying sofrito.
SautĂ©ing doesnât use anywhere near as much fat as frying does.
To fry something (pan frying) you need at least enough fat to ensure strong contact between the entire surface of the food and the pan. Something like 1/8" (about 5mm).
Now things like pan fried chicken will take more, about half the height of the chicken pieces in the pan.
Deep frying, well, the food should submerge/float.
