It's My Dinner and I'll Fry if I Want to.

Pan fry, deep fry, saute.  What's the difference? They all include the use of oil, a pan, and a bit of food all cooked until golden brown.  What sets them apart is whats referred to as dry heat cooking method.  Simply put, it is a process in which food is cooked without the use of water [i.e. steam, or being submerged in a liquid].  Most people shy away from cooking with oil.  Greasy, soggy, fat dripping onto our plates.  Sounds appetizing does it? I should think not!  Most people when frying get results that are far from restaurant quality or healthy for that matter.  So, we cringe at the thought of eating soggy fried foods and try to stick to our healthy snacks to keep our girlish figure.  Pish Posh...pass me that cooking oil and lets fry food right!

Saute'

By definition, it simply means to cook quickly in a small amount of oil or fat.  The word in French [sauter] means to jump, referring to the action of tossing the food around the pan as it cooks.  Although larger piece of vegetables can't be tossed around as easily, but the concept is still the same.  To cook the food quickly and evenly.

When food is sauteed, there are two important things to remember.

1. A hot pan is essential.  Hot pan, hot oil, nothing will stick.  Heat your pan first, then add a small amount of oil.  Let the oil heat up, and THEN add your food.  If the pan is too cold, the oil too cold, the foods will start to cook in their own juices and simmer or steam.  
2. Don't over crowd the pan.  By placing too many items in a pan, you immediate lower the temperature.  Again, foods will simmer or steam, resulting in a less than perfect product.  

Two more points are key in sauteing foods as well.

1. A light dusting of flour will help prevent sticking as well in aiding in the browning of the items. 
2. To create a quick sauce, items can be removed from the pan and a liquid, such as wine, vegetable stock or even water, can be used to dissolve any brown bits left behind by the sauteing process.  This is referred to as deglazing  of the pan.  This liquid can be seasoned and poured over the cooked items as a sauce. 

Pan Fry 

Pan frying is similar to sauteing, but uses just a bit more oil, and the cooking time itself is longer.  Pan frying is usually reserved for larger piece of vegetables or proteins [seitan chops or vegan chicken steaks].  Its usually done over a lower heat than sauteing as well.  The depth of the amount of fat being used is dictated by the good being cooked.  The larger the item, the thicker the item, the more oil required.  

Deep Fry 

Deep fry, is just as it sounds.  Foods are submerged in hot fat and if done correctly can result in a healthier and quicker way of preparing foods.  A good quality fried food product should have the following characteristics: 

• minimum fat absorption 
• minimum moisture lost 
• a golden color 
• crispy surface or crispy coating 
• no off flavors imparted fry the cooking fat 

Foods that are fried are often dipped in a batter or tossed in a coating prior to cooking.  This provides a protective coating between the food and the fat to help preserve the quality of the product.  It's flavor, texture and color.  The quality of the batter can affect that end results as well.  Poorly made batter may result in a less than satisfactory end product as well.  

Some important things to remember when frying:

1. Fry at the right temperature. A deep fry or candy thermometer would be idea for frying. [Chefs tip, a chop stick works wonders as well.  
2. Don't over crowd your pan.  The foods you're frying need to be surrounded by the oil.  By having too many items in the pan it also lowers the oil temperature 
3. Use GOOD quality oil. Use the best oil you can find.  Safflower oil, canola oil, although many people are allergic peanut oil is great as well.  
4. Avoid frying strong and mild flavored foods in the same oil. If you fry onions and follow it with potatoes, your potatoes are going to taste like onions. [That can be a good thing sometimes as well]
5. Remove as much excess moisture from foods before frying. This prevents oil splattering and burning you. 
6. Make sure your items will be submerged in oil.  Use the right pan for the right job.  At the very minimum, you should have 2 inches of oil to deep fry food.  Heck its called deep frying for a reason! 

Now that you have the basics, grab your heavy cast iron pan, fry daddy or what ever you want to toss your oil in and lets get frying! 

[3rd Edition Professional Cooking, Wayne Gisslen; Video Provided by The Cooking Guide]