Home Ec 10, Period 4, 3/16
"This week," Steve said, "we'll be sauteing and pan frying. These two are very similar, and some people even use them interchangeably. Others argue that the amount of oil used, or something like that, makes them different. You can make up your own minds; I won't tell you how to think. Both methods involve cooking food in a shallow pan in a smallish amount of oil. For a saute, a distinctive 'flipping' motion is traditionally used." Steve took hold of the handle of a panful of sliced mushrooms and demonstrated this motion, while handwavily explaining how to do it. Oooh. Ahhh. "If you don't feel up to this, please do not attempt it, as you'll make a giant mess you'll just have to clean up. Instead, you can just stir with a spatula and I won't tell anyone. For pan frying, you typically cook something on one side, then turn it over and cook it on the other.
"So, now you're going to saute mushrooms--after you slice them up, of course--and pan-fry some pork chops. Make sure your pork is done all the way through before you eat it, or you could get food poisoning, and I'd hate to explain how I let that happen to your parents. Pork is done at 160 degrees Fahrenheit. I've provided thermometers at your duty stations. Please don't hesitate to use them."
"So, now you're going to saute mushrooms--after you slice them up, of course--and pan-fry some pork chops. Make sure your pork is done all the way through before you eat it, or you could get food poisoning, and I'd hate to explain how I let that happen to your parents. Pork is done at 160 degrees Fahrenheit. I've provided thermometers at your duty stations. Please don't hesitate to use them."