20. Pan-fried Carrots

Although cooks based in modern, English-speaking countries use the term sauté to refer to pan-frying, the French word is not used in France to describe this manner of cooking. There is some belief that since the word in French means ‘jumped’, that the cooking method is referring to having the pan and cooking fat so hot that the food jumps off the surface of the pan when it is applied. This would happen with ‘wet’ foods where the water would boil instantly when the food is added to th