They are both ways of frying food in a little oil over a medium-high heat. In shallow frying, the food is turned with a palette knife or egg slice; in sauteing, the pan - which is sometimes covered - is shaken so the food 'jumps' (the French verb sauter means to leap). Both are quick cooking methods suitable for small, tender pieces of meat and other foods.

Bacon and eggs, steak, sausages and veal and chicken schnitzel are all shallow fried, for example. However, a mixture of diced vegetables is sauteed in a covered pan to develop flavor in the first stage of making a vegetable soup, while chicken breast can be sauteed with onions in a special saute pan, then wine, stock and cream are added and simmered to produce chicken saute.

The fat you use for frying or sauteing food is important, as its flavor will affect the taste. Olive oil, butter, lard and beef or bacon dripping all add their particular flavor to fried foods; canola, corn, peanut, safflower and most other vegetable oils have relatively little flavor. When choosing a fat, remember that some of them can be heated to much higher temperatures than others before they start to break down and burn. For example, dripping and lard can withstand more heat than butter or margarine, while clarified butter can be heated to a higher temperature than untreated butter. Copha, which is solidified coconut oil, must be melted very slowly on a low heat to avoid breaking down and burning.

All fats tend to break down if they are heated too long, causing them to smoke and give an unpleasant flavor to any food that is fried in them.

** Asian Online Recipes **

Makes: 750 ml
Preparation time: 30 minutes
Cooking time: 20-30 minutes

Ingredients:
750 g prepared fruit, such as blackberries, boysenberries, loganberries, raspberries, strawberries, redcurrants or blackcurrants
125 - 250 g (0.5 - 1 cup) caster sugar

Method:
Put all the fruits into a heatproof bowl. If you are using blackberries, boysenberries, loganberries, raspberries or strawberries, add 90 ml of cold water; if using redcurrants, add 200 ml of water; and if using blackcurrants, add 600 ml of water. Place the bowl over a saucepan of gently simmering water and heat for some 20-30 minutes until the juice flows freely. Occasionally crush the fruit with a potato masher to help to extract the juice. When the fruit is very soft, take the bowl off the heat. Scald a nylon or stainless-steel sieve, a large bowl and a large square of muslin with boiling water; drain the bowl and sieve and sring out the muslin. Place the sieve over the bowl and line it with the muslin.

Pour the pulped fruit and syrup into the sieve and leave it to drain for about 20 minutes until almost all of the juice has dripped through the sieve into the bowl. Take two opposite sides of the muslin and fold them over the fruit so that it forms a secure parcel. Twist the ends of the muslin tightly in opposite directions to squeze out all the remaining juice. Once the juice has been extracted, discard the pips and dry pulp remaining in the muslin. This method produces a clear, smooth syrup. For a grainier, more textured juice, you can use a nylon sieve without the muslin.

Pour the fruit juice into a clean, stailess-steel or enamel saucepan. Add the sugar gradually, a tablespoon at a time, until sweetened to taste - sweet fruits such as boysenberries, raspberries and strawberries will need about 125 g (1/2 cup) while the other fruits will require more. Place the saucepan over a low heat and stir until the sugar has completely dissolved, but do not allow the syrup to become too hot. Pour into clean and preferably sterilized bottles, seal with a tight-fitting lid and store refrigerated for up to three months.

To serve, pour the syrup onto ice and dilute to taste, using about one part syrup to two or three parts mineral, soda, tonic or drinking water.

** Asian Online Recipes **

Makes: about 2.5 kg
Preparation time: 30 minutes plus
Maturing time of at least 4 weeks
Cooking: none

Ingredients:
350 g (2 cups) seedless raisins
350 g (2 cups) sultanas
250 g (1.5 cups) currants
175 g (1 cup) chopped mixed peel
500 g cooking apples (peeled, cored and coarsely grated)
250 g butter, melted
350 g (2 cups) dark brown sugar
50 g (1/3 cup) blanched almonds, chopped, optional
Finely grated rind and juice of 1 lemon and 1 orange
3 teaspoons ground mixed spice
1 teaspoon ground nutmeg
150 ml brandy

Method:
Pick over the dried fruits and remove any stalks; wash and dry only if necessary. Place all the ingredients in a large bowl and mix together thoroughly. Put the mixture into clean, sterilized jars then cover, seal tightly and store in the refrigerator. Allow the fruit mince to stand for only four weeks before it is used as this gives it time to mature.

** Asian Online Recipes **