Is pan roasted the same as pan fried?... also...?
yes, so THAT question and, to help me out tremendously!...
What is the nutritional information (calories, fat and saturated fat content) of pan roasted sea trout?
Thank you so much!
No, pan-roasted is not quite the same as pan-fried.
Pan-frying is done entirely on the stove top, typically involves a substantial amount of fat/oil with moderate heat and can also sometimes be called "shallow frying" (as opposed to deep frying). For example, you might use pan-frying when cooking a chicken breast with a coating such as bread crumbs or panko where the breast needs to be in contact with a fair bit of oil (about a quarter inch deep) in order to get a nice, crispy, golden brown crust.
Pan-roasting would start on the stove top with less oil and higher heat than frying, and then move it into the oven to finish cooking. As an example, you might use this method for a skin-on chicken breast by cooking the meat skin side down on the stove top until it is brown and crisp, and then turning the breast over and moving the whole pan into the oven to finish cooking the meat without any more direct heat on the skin.
Nutritional information really depends on a number of things, so you'd need a specific recipe in order to figure that out.
Pan roasted is NOT the same as pan fried: one is an oven method of cooking; the other a stove top method. Please don't try to get exact nutritional content from this website (YA). Plug your recipe title into a search engine, find a good recipe website and take it from there.