Sheldon wrote on 15 Jan 2007 in rec.food.cooking

>
> Mr Libido Incognito wrote:
> > It came to my attention awhile ago the there are semi-fixed
> > temperatures ranges and oil amounts for panfry and sautee. That
> > panfry temps are a little lower than the sautee temps and requires
> > more oil. But what is the cooking method that requires a little
> > higher temp and more oil than sautee?
> >
> > In the past I always used the term panfry as meaning cooked in a pan
> > with say 1/8 to 1/4 inch oil at the higher end of medium high; where
> > I should of used a different term.
> >
> > And for sautee the medium range of medium high with just enough oil
> > to barely cover the pan.
> >
> > News to me:
> > Apparently pan frying reqiures a slightly lower temp than sautee.
>
> If I understand your question correctly what your asking is at what
> temperature to fry food. If so than my only question is which food?
>
>

No you don't understand my question...perhaps I stated it wrongly.

I'm asking what is the name of the cooking technique that requires higher
heat and more oil than sautee.

An example of stuff cooked...say a stirfry but not in a wok, say
browning/searing some meat that you will finish in the oven at 375F.

No... not deep fry.