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I don't think this article is correct - pan-frying is not "frying in minimal oil/fat", at least in American usage. e.g. 3tbsp butter here: http://www.epicurious.com/recipes/food/views/Pan-Fried-Jerusalem-Artichokes-in-Sage-Butter-233715, 5tbsp here http://www.epicurious.com/recipes/food/views/Pan-Fried-Flounder-with-Potatoes-in-Parsley-354529, many more examples at http://www.epicurious.com/tools/searchresults?search=pan+fry&type=simple&threshold=53&att=639. That's much more than "minimal fat" in many of these. Epicurious sources their recipes from Gourmet and Bon Appetit, two of the more prestigious/mainstream cooking magazines, so I am inclined to trust their labels for cooking methods. 66.108.25.34 ( talk) 22:08, 25 June 2010 (UTC)
I have not heard that pan frying is the english word for the french saute. i pan fry my steaks which i use a heavy pan and no added fat. I don't consider this the same technique as sauteing, am I wrong?
The image of sausages being pan-fried does not match the description. The description indicates that pan-frying uses a quantity of oil sufficient to partially submerge the food. This image indicates only a small amount of oil in the bottom of the pan. Would the image of the sausages be an example of searing or sauteing instead? —Preceding
unsigned comment added by
76.122.210.39 (
talk)
01:27, 12 June 2009 (UTC)
"Foods to be pan-fried are usually covered with a batter or breading." USUALLY? Stub Mandrel ( talk) 13:02, 7 February 2017 (UTC)
![]() | This ![]() It is of interest to the following WikiProjects: | |||||||||||||||||
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I don't think this article is correct - pan-frying is not "frying in minimal oil/fat", at least in American usage. e.g. 3tbsp butter here: http://www.epicurious.com/recipes/food/views/Pan-Fried-Jerusalem-Artichokes-in-Sage-Butter-233715, 5tbsp here http://www.epicurious.com/recipes/food/views/Pan-Fried-Flounder-with-Potatoes-in-Parsley-354529, many more examples at http://www.epicurious.com/tools/searchresults?search=pan+fry&type=simple&threshold=53&att=639. That's much more than "minimal fat" in many of these. Epicurious sources their recipes from Gourmet and Bon Appetit, two of the more prestigious/mainstream cooking magazines, so I am inclined to trust their labels for cooking methods. 66.108.25.34 ( talk) 22:08, 25 June 2010 (UTC)
I have not heard that pan frying is the english word for the french saute. i pan fry my steaks which i use a heavy pan and no added fat. I don't consider this the same technique as sauteing, am I wrong?
The image of sausages being pan-fried does not match the description. The description indicates that pan-frying uses a quantity of oil sufficient to partially submerge the food. This image indicates only a small amount of oil in the bottom of the pan. Would the image of the sausages be an example of searing or sauteing instead? —Preceding
unsigned comment added by
76.122.210.39 (
talk)
01:27, 12 June 2009 (UTC)
"Foods to be pan-fried are usually covered with a batter or breading." USUALLY? Stub Mandrel ( talk) 13:02, 7 February 2017 (UTC)