Here are 3 examples:
Fried egg, fried rice, fried chicken

All these “fry” are different. If you were to use the “fry” in fried rice to fry an egg, you’d get scrambled egg. Fried chicken is done by submerging it in oil, which you won’t 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 “fry” (煎, 炒, 炸 respectively)

(Turns out I did post it in the wrong sub and I didn’t realize, and now I feel very stupid. Photon UI has once again screwed me over. Got mad for no reason.)

  • BearOfaTime@lemm.ee
    11·
    5 months ago

    Sautéing doesn’t 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.