Definitions....

Quoted message said:

From: Katra [email hidden]

Quoted message said:

This makes me wonder, what defines a stew vs. a soup?

A stew is a roux thickened concoction, usually consisting of long cooked ingredients.

A soup is a long cooked stock combined with almost completely cooked ingredients and isn't usually
thickened unless it's a cream soup, then all bets are off. Hehehehe!

Quoted message said:

What is the difference between pan frying and pan broiling?

The oven. Pan frying is done predominantly stove top, occasionally finished in a medium high oven
for a short period of time. Steak Au Poivre or Trout Almondine.

Never heard of pan broiling, but I reckon it is something that is browned only on stovetop, then
finished under the broiler element in the oven. Or just broiled from start to finish. Porterhouse
Steak or Fresh Grouper.

Quoted message said:

What is the difference between stir frying and sautéing?

In our house stir frying consists of combining thinly sliced raw or blanched ingredients and
"tossing, stirring" constantly and quickly over high heat, with a bit of stock and/or other liquid
flavorings to finish and thickened with a cornstarch slurry. Shrimp & Snowpeas in Lobster Sauce or
Vegie Stirfry with Chicken.

A Saute is similar but parts company with stir fry in that the ingredient or ingredients are
thoroughly cooked from start to finish - not necessarily tossed or stirred - and finished a slightly
lower heat than a stir fry. Saute'd fresh Snapper or Saute of Wild Mushrooms.

These definitions apply only in our kitchen, not necessarily the culinary school version. *smile*

Ellen

SportKite1 said:

Quoted message said:

From: Katra [email hidden]

Quoted message said:

This makes me wonder, what defines a stew vs. a soup?

A stew is a roux thickened concoction, usually consisting of long cooked ingredients.

A soup is a long cooked stock combined with almost completely cooked ingredients and isn't usually
thickened unless it's a cream soup, then all bets are off. Hehehehe!

Thanks. :-) Then I win the argument... <G> I did not add a thickener and I started out with
Swanson's canned low sodium chicken broth as my base, then added the other ingredients. It only had
to cook until the veggies got soft and the diced chicken was done. I added the sprouts at the end as
I wanted them to stay crispy.

Soup it is! Chunky soup. ;-d

Quoted message said:

Quoted message said:

What is the difference between pan frying and pan broiling?

The oven. Pan frying is done predominantly stove top, occasionally finished in a medium high oven
for a short period of time. Steak Au Poivre or Trout Almondine.

Never heard of pan broiling, but I reckon it is something that is browned only on stovetop, then
finished under the broiler element in the oven. Or just broiled from start to finish. Porterhouse
Steak or Fresh Grouper.

Mom always said that "pan broiling" was where you did not add oil/fat to the pan. She "pan broiled"
chicken vs. frying it because there is enough fat in chicken skin so that you don't have to add oil
to the pan to fry it. I still cook chicken starting in a pan that is only lightly coated in EVOI to
keep it from sticking. :-) I don't bread my "fried" chicken. Enough fat cooks out of the chicken
skin to give it a good crispiness. (I think that's a word anyway <G>😉

Quoted message said:

Quoted message said:

What is the difference between stir frying and sautéing?

In our house stir frying consists of combining thinly sliced raw or blanched ingredients and
"tossing, stirring" constantly and quickly over high heat, with a bit of stock and/or other liquid
flavorings to finish and thickened with a cornstarch slurry. Shrimp & Snowpeas in Lobster Sauce or
Vegie Stirfry with Chicken.

A Saute is similar but parts company with stir fry in that the ingredient or ingredients are
thoroughly cooked from start to finish - not necessarily tossed or stirred - and finished a
slightly lower heat than a stir fry. Saute'd fresh Snapper or Saute of Wild Mushrooms.

These definitions apply only in our kitchen, not necessarily the culinary school version. *smile*

Ellen

Sounds good to me... :-)

Thanks!
K.

--

Quoted message said:

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In article said:

Dad and I were discussing the "soup" that I made this morning for lunch, it was basically a chicken
and oriental veggie soup, but I like to leave stuff in fork sized pieces... so he said it was
actually a stew. Hmmmm...

It included cubes of chicken thigh, celery, bok choy, onion, scallion, garlic, and 3 different
types of mushrooms including button mushroom, straw mushroom and oyster mushroom. I then stirred
some egg into it when it was done and added some bean sprouts.

This makes me wonder, what defines a stew vs. a soup? What is the difference between pan frying and
pan broiling? What is the difference between stir frying and sautéing?

What defines stew or soup, a dictionary. Mine says that soup is a liquid food containing food
in chunks. A stew is something that is slowly boiled or simmered. So if you quick boiled it, it
is a soup.

Broil is by direct heat - so pan broiling (if you mean the heat is through the pan) is impossible.

Saute, damn those French, they have their own word for frying!

--

Charles The significant problems we face cannot be solved at the same level of thinking we were at
when we created them. Albert Einstein

SportKite1 said:

Quoted message said:

From: Katra [email hidden]

Quoted message said:

Mom always said that "pan broiling" was where you did not add oil/fat to the pan. She "pan
broiled" chicken vs. frying it because there is enough fat in chicken skin so that you don't have
to add oil to the pan to fry it. I still cook chicken starting in a pan that is only lightly
coated in EVOI to keep it from sticking. :-) I don't bread my "fried" chicken. Enough fat cooks
out of the chicken skin to give it a good crispiness. (I think that's a word anyway <G>😉

Sounds like pan frying to me, but maybe Mom felt better calling it broil, and that's okay. *smile*

Do you cook all chicken parts this way? Or is this prep exclusive to chicken breast? Just curious.

Ellen

The whole chicken, cut up into parts of course. :-)

I just coat the pan lightly with Olive oil and lay the raw chicken in a hot pan, then sprinkle my
choice of herbs/spices over it. Usually salt free Lemon pepper, minced rosemary, garlic and onion
powder, fresh minced basil in season, and fresh thyme. The herb garden on the west side of the house
pretty much stays alive year round. Dried herbs are ok, just not quite the same flavor.

Sometimes it sticks a bit so I have to scooch it with a spatula prior to turning with tongs, but
this comes out OH so good.

K.

--

Quoted message said:

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Charles Quinn said:

In article said:

Dad and I were discussing the "soup" that I made this morning for lunch, it was basically a
chicken and oriental veggie soup, but I like to leave stuff in fork sized pieces... so he said it
was actually a stew. Hmmmm...

It included cubes of chicken thigh, celery, bok choy, onion, scallion, garlic, and 3 different
types of mushrooms including button mushroom, straw mushroom and oyster mushroom. I then stirred
some egg into it when it was done and added some bean sprouts.

This makes me wonder, what defines a stew vs. a soup? What is the difference between pan frying
and pan broiling? What is the difference between stir frying and sautéing?

What defines stew or soup, a dictionary. Mine says that soup is a liquid food containing food
in chunks. A stew is something that is slowly boiled or simmered. So if you quick boiled it, it
is a soup.

Broil is by direct heat - so pan broiling (if you mean the heat is through the pan) is impossible.

Saute, damn those French, they have their own word for frying!

--

Charles

<LOL!> Thanks. :-)

K.

--

Quoted message said:

^,,^< Cats-haven Hobby Farm >^,,^< [email hidden] >^,,^<

"There are millions of intelligent species in the universe, and they are all owned by
cats" -- Asimov

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Quoted message said:

Katra <[email hidden]> wrote:

Quoted message said:

Quoted message said:

This makes me wonder, what defines a stew vs. a soup? What is the difference between pan frying
and pan broiling? What is the difference between stir frying and sautéing?

Soup/stew has been discussed many times here. You eat soup with a spoon and stew with a fork. Or
soup is thin and stew is thick. Or soup ingredients are in smaller pieces. Highly subjective.

Pan broiling is cooking rapidly in a heavy pan with little or no fat as a substitute for actual
broiling of things like steak. Pan frying is cooking in a generous amount of oil or fat, but
distinct from deep-frying where the food is submerged.

Stir-fry is quick cooking with high heat, usually in a wok. The term also implies a lot of tossing
around. Martin Yan says if you don't keep the food moving constantly, you're making "stare fry."
Sautéing is pan-frying with less fat and, IMHO, over moderate heat.. "Sweating" is sautéing gently,
over still lower heat until veg become limp, but not browned.

Frogleg said:

Quoted message said:

Katra <[email hidden]> wrote:

Quoted message said:

Quoted message said:

This makes me wonder, what defines a stew vs. a soup? What is the difference between pan frying
and pan broiling? What is the difference between stir frying and sautéing?

Soup/stew has been discussed many times here. You eat soup with a spoon and stew with a fork. Or
soup is thin and stew is thick. Or soup ingredients are in smaller pieces. Highly subjective.

That's what I told papasan... ;-) This stuff tho' was about 1/2 way between! <G>

Quoted message said:

Pan broiling is cooking rapidly in a heavy pan with little or no fat as a substitute for actual
broiling of things like steak. Pan frying is cooking in a generous amount of oil or fat, but
distinct from deep-frying where the food is submerged.

Ok, that's what I figured too, thanks!

Quoted message said:

Stir-fry is quick cooking with high heat, usually in a wok. The term also implies a lot of tossing
around. Martin Yan says if you don't keep the food moving constantly, you're making "stare fry."
Sautéing is pan-frying with less fat and, IMHO, over moderate heat.. "Sweating" is sautéing
gently, over still lower heat until veg become limp, but not browned.

Oooh, that's the way I like to prepare asparagus or fresh string beans! It gives them more flavor
IMHO than steaming them.

K.

--

Quoted message said:

^,,^< Cats-haven Hobby Farm >^,,^< [email hidden] >^,,^<

"There are millions of intelligent species in the universe, and they are all owned by
cats" -- Asimov

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