Thanks! This is kinda long lol but, I knew about the word sauté, but didn't think about the lan differneces, or maybe i just forgot that part lol! I read that chefs write the recipies and cooks do most of the cooking, is there a way to tell if a recipie is by a pro vs someone passing down a recipie? The reason I ask is cause I recently read a Quora thread on how home cooks could improve their cooking to taste better such as in restaurants, many chefs, cooks etc. stated that things like more butter and fat are added, I also read that ratios are important. The reason i ask is because I recently made cookies and noticed two different recipies, had quite a bit of a difference in some of the ingredients.
Depending on what you're cooking, yes, there are certain foods that you only want to sauté, so that you don't damage the ingredient with a spoon or spatula.
Since I'm a klutz, I guess I won't be able to saute if you have to throw the food into the air. Not sure why tossing food would change the taste anyway. No, scholars don't cook. WE CONDUCT RESEARCH. You use slang; we don't. Insulting people is no way to gain viewers, you know.
Thanks for the information; I’ve wondered about that.
Great...thanks for clarifying the difference
Thank you, I've wondered what the difference is. I wonder if recipe authors also realize these different techniques!
Nowadays, if they're using AI to write their recipes for them, that will probably keep on adding more confusion.
Thanks! This is kinda long lol but, I knew about the word sauté, but didn't think about the lan differneces, or maybe i just forgot that part lol! I read that chefs write the recipies and cooks do most of the cooking, is there a way to tell if a recipie is by a pro vs someone passing down a recipie? The reason I ask is cause I recently read a Quora thread on how home cooks could improve their cooking to taste better such as in restaurants, many chefs, cooks etc. stated that things like more butter and fat are added, I also read that ratios are important. The reason i ask is because I recently made cookies and noticed two different recipies, had quite a bit of a difference in some of the ingredients.
My something new learned today - thank you!
I’ve aways wondered this.
Thanks for clarifying. The terms seems to be synonymous in common usage, though, so you need to look for context.
I bet you mush the food up less when you sauté compared to pushing it round with a spoon
Depending on what you're cooking, yes, there are certain foods that you only want to sauté, so that you don't damage the ingredient with a spoon or spatula.
Since I'm a klutz, I guess I won't be able to saute if you have to throw the food into the air. Not sure why tossing food would change the taste anyway. No, scholars don't cook. WE CONDUCT RESEARCH. You use slang; we don't. Insulting people is no way to gain viewers, you know.