this post was submitted on 12 Jul 2024
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Showerthoughts

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A "Showerthought" is a simple term used to describe the thoughts that pop into your head while you're doing everyday things like taking a shower, driving, or just daydreaming. The best ones are thoughts that many people can relate to and they find something funny or interesting in regular stuff.

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"Fry" is an ambiguous word in English (lemmy.world)
submitted 4 months ago* (last edited 4 months ago) by NorthWestWind@lemmy.world to c/showerthoughts@lemmy.world
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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.)

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[–] ccunning@lemmy.world 7 points 4 months ago (1 children)

I think they can be used synonymously; sautéing may imply stirring or shaking the ingredients in the pan similarly to stir-frying.

[–] BackOnMyBS@lemmy.autism.place 3 points 4 months ago (1 children)

Ah, thank you! I always found those terms confusing. I learned to cook in Spanish, so when I would describe a recipe that included "sautéing" to Anglophones, I would say that I "fried" it because that's how it's said in Spanish, and I guess the context helps if you are familiar with the cuisine. Anglophones would think something like deep frying, which would cause confusion or hesitation. Whereas any Latino would know that no one is deep frying sofrito.

[–] BearOfaTime@lemm.ee 0 points 4 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.