Frying is essentially the act of cooking food in hot fats or oils. Frying is one of the fastest ways to cook food and is considered the most efficient way to transfer heat into food. There are four main methods to fry food.
- Deep frying, also known as immersion frying, is when the food is completely immersed in hot oil.
- Pan frying, also called shallow frying, is when a shallow amount of oil is used for cooking. The amount can be anything from a table spoons worth of liquid up to 1/3 of the food being submerged in oil. One of the main differences between pan frying and sautéing is that the food is not necessarily intended to be frequently tossed.
- Sautéing, is when a very small amount of oil or fat is placed in a shallow pan. Foods that are to be sautéed are usually sliced thin or cut into small pieces, and are most commonly frequently turned whilst cooking.
- Stir-frying, involves frying food very quickly over very high heat in a lightly oiled pan. While stir-frying you are expected to stir continuously. Because of the fast motion and high heat used, a slope-sided pan called a wok is recommended for easier stir-frying.
Generally, it is best to fry small pieces of food briefly at high temperatures. This will ensure the final product is crisp but not greasy.
When using any kind of hot fat or oil to cook it is best to ensure there is no excess water on the food before hand. This will minimize splatter and help keep the cooking liquid hot.
Especially with deep frying you want the oil to stay as hot as possible, so also try to not add too many pieces of food at one time, otherwise the oil will cool too quickly.
WARNING: Hot oil and fat is seriously dangerous! One should be very careful at all times so as to avoid fires and/or severe burns.
Watch How to Stir-Fry:
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