What is The Main Deference Between Sauteing and Stir-Frying Method?

Cooking Method: Sauteing and Stir-Frying

Sauteing Method

What is Sautéing?

• Sautéing is cooking and tossing food quickly that uses a small amount of oil or fat in a sauteuse or frying pan.
• To jump” you should be able to hear it
• High heat temperature: Hot pan and Hot oil
• Tossing and rapid technique

Sautéing Method

Oil and Temperature

• Cooking high heat temperature
• High smoke points oil: Clarified butter, Neutral-flavored oil (i.e. vegetable oil), Rendered fats (fat from an animal such as bacon fat, chicken fat, etc.).
• Sauces make separately

Characteristics of ingredients to be sauteed

• Tender
• Small pieces, a small cut or chopped items
• Cooked to order
• Foods suitable for sauteing: Meats (loin, rib, tenderloin), chicken, seafood, high-moisture vegetables, and pre-cooked vegetables and pasta (to finish or re-heat)
• The liquids for deglazing such as water, wine or fortified wine, Stock or broth, and cognac or liqueur
• The liquid base for the sauces: Jus lié of the appropriate flavor,  sauces or gravy, meat glaze and, vegetable coulis or purées.

Sautéed Chicken Chasseur

Kind of Dishes

• Creamy Spinach
• Poulet Sauté Chasseur/ Sautéed Chicken Chasseur
• Sautéed Vegetables
• Sauteed Shrimp with Garlic Butter.

Sautéed Shrimp

Equipment

Sauteing Equipment

Sauteing Method: Step by Step

• Prepare food items for sauteing
• Heat sauteuse or frying pan
• Add a small amount of oil
• Add the items
• Saute and tossing the items with the rapid technique
• Cook until the desired doneness

Sauteing Technique

Note: Deglaze

• Add liquid (wine, stock, juice, or water) to a hot frying pan after you sauteing the items, a simple yet delicious sauce can be made in the pan by deglazing.
• It can also be used to make gravy after roasting meats.

Stir-Frying Method

What is Stir-Frying?

• Similar sauteing or Chinese sauteing and the name of equipment is “wok”
• Item cooked over very high heat
• Use little fat
• Fat must have a high smoke point
• Usually done in work
• Food is constantly kept moving (toss and rapid techniques)
• Sauces generally made in the wok

Stir-Frying Method

Characteristics Stir Frying Ingredients 

• Tender
• Small pieces, a small cut or chopped items
• Cooked to order
• Foods suitable for Stir-Frying: Meat (Beef, veal, pork, lamb), poultry, seafood, high-moisture vegetables, pre-cooked vegetables, and potatoes ( as a means to finish or re-heat)
• Sauces: Make only enough sauce to just coat ingredients

Kinds of Dishes

• Stir-Fried Beef 
• Nasi Goreng/ Stir-Fried Rice
• Stir-Fried Chicken
• Stir-Fried Noodle with Bell Pepper.

Stir-Frying Dishes

Equipment

• Frying Spatula - Used in dominant hand: to push and scoop   food
• Ladle - Used in opposite hand: to catch and transfer food
• Chopstick
• Woks
• Sauté pan (sauteuse) can be used but must work in small batches
• Spider
• Kitchen Towel.

Stir-Frying Equipment

Stir-Frying Method: Step by Step

• Heat oil in a wok or large saute pan
• Add flavorings (garlic, ginger, onion, etc.)
• Add the main item
• Stir fry, keeping food in constant motion; remove the main item and set aside
• Add additional ingredients in proper sequence
• Add liquid for sauce, then add thickener
• Add the main item back into the wok and heat thoroughly
• Serve immediately

The Main Difference Between Sauteing and Stir-Frying Methods

• Sautéing is a cooking method that uses a sauteuse or frying pan and Stir-frying using a wok for equipment
• Sauces for the Sauteing method are made separately and stir-fry made and finished in the wok
• Sauteing is a cooking method for western / French cuisine and stir-fried for Chinese or Asian cuisine.

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