Frying
Frying
Frying (/ˈfraɪ.ɪŋ/) is a cooking method in which food is submerged in hot fat or oil. This method of cooking is commonly used in various cuisines worldwide.
Etymology
The term "frying" comes from the Old English frȳge, which is derived from the verb frȳgan, meaning "to roast or fry".
Types of Frying
There are several types of frying, including:
- Deep frying: Food is completely submerged in hot oil or fat.
- Pan frying: Food is fried in a small amount of fat.
- Stir frying: Food is fried in a small amount of very hot oil while being stirred in a wok.
- Sautéing: Food is fried quickly in a small amount of oil in a sauté pan.
Related Terms
- Batter: A mixture of flour and liquid used to coat foods before frying.
- Breading: A dry grain-derived food coating for a piece of food made from breadcrumbs or a breading mixture.
- Searing: A technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
Health Considerations
Frying food can increase its fat content, as the food absorbs the fat from the oil. This can contribute to health problems such as obesity and heart disease. However, the type of oil used and the type of food being fried can influence the healthiness of the dish.
External links
- Medical encyclopedia article on Frying
- Wikipedia's article - Frying
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski