Pan frying
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Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan.[1] In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium,[1] and on correct temperature and time to not overcook or burn the food.[2] Pan frying can serve to retain the moisture in foods such as meat and seafood.[3] The food is typically flipped at least once to ensure that both sides are cooked properly.[4]
Specifics
Pan frying takes place at lower heat than
Equipment
Generally, a shallower cooking vessel is used for pan frying than for
Breading
Foods to be pan fried are sometimes covered with a
See also
References
- ^ ISBN 978-0-520-23728-5. Retrieved April 22, 2017.
- ISBN 978-1-4398-0683-8. Retrieved April 22, 2017.
- ISBN 978-0-7566-6560-9. Retrieved April 22, 2017.
- ISBN 978-0-385-34469-2. Retrieved April 23, 2017.
- ^ ISBN 978-0-471-66377-5. Retrieved April 22, 2017.
- ISBN 978-1-285-95449-3. Retrieved April 22, 2017.
- ^ "The Difference Between Saute, Pan Fry and Stir Fry". The Reluctant Gourmet. Retrieved 27 February 2016.
- ^ ISBN 978-0-470-19752-3. Retrieved April 23, 2017.
- ISBN 978-0-12-391883-3. Retrieved April 23, 2017.
External links
- Media related to Pan-fried food at Wikimedia Commons