Pan frying
Pan frying
Pan frying (pronunciation: /pæn fraɪɪŋ/) is a form of frying characterized by the use of minimal cooking oil or fat (compared to deep frying) typically using a frying pan, as the name suggests, as opposed to a deep fryer or a sauté pan.
Etymology
The term "pan frying" comes from the method of cooking, which involves frying food in a pan. The word "pan" comes from the Old English panne, and "fry" comes from the Old French frire.
Method
In pan frying, a thin layer of oil is heated in a frying pan and then the food is cooked by maintaining it in direct contact with the pan. The food must be flipped at intervals to fry it evenly and to ensure that it is cooked thoroughly. This method is typically used for meat, fish, and various vegetables and fruits.
Related Terms
- Sautéing: A method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat.
- Stir frying: A Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
- Deep frying: A cooking method in which food is submerged in hot fat, most commonly oil.
- Shallow frying: A high-heat process, promoting browning. It is typically used to sear or partially cook food.
- Grilling: A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
External links
- Medical encyclopedia article on Pan frying
- Wikipedia's article - Pan frying
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