Pan frying is a form of frying characterized by minimal use of cooking oil or fats (as opposed to deep deep frying); usually using enough oil to lubricate the frying pan. In the case of oily foods such as bacon, it does not need oil or fat. As a form of frying, pan filling depends on the oil/fat as a heat transfer medium and at the right temperature and time to not too long or burn food. Pan frying can serve to retain moisture in foods like meat such as fish and seafood. Due to partial coverage, food is usually reversed at least once to ensure both sides are cooked.
Pan fry occurs at a lower temperature than sautà ©. This is because fried foods, such as chicken breast, steak, pork or fish fillets, are not cut into small pieces before they are cooked. The frying pan requires lower heat so that the outside of the food is not too long until the interior reaches the right temperature, and can store food in a humid state.
The same amount of oil is used for sautÃÆ'Â © - enough to coat the pot - but the temperature should be lower during pan fry. The oil should always be hot enough to ensure that the water vapor in the food can come out in the form of steam. The steam force makes the oil does not seep into the food.
Video Pan frying
Technology
Generally, the shallow cooking boats are used for frying rather than frying. (Using a deep saucepan with a little oil, butter or fatty meat does not reduce spatter.) A denser cooking vessel is better than a less dense pan because that mass will increase the temperature setting. The electric griddle can be used analogously to the electric fryer and many of these devices have a thermostat to keep liquid (in this case, oil) at the desired temperature.
Fried foods are sometimes covered with dough or breading. Mixers consist of dry ingredients such as flour or cornstarch together with liquids such as milk, water or other beverages. Breading can be as simple as food dust in flour or more commonly what is called "standard breading procedure." The standard breading procedure involves first cleaning up the food in flour, (being careful to remove the excess), then dipping it into the beaten egg, and finally into breadcrumbs or some other form of the outer layer. Season the food with salt and pepper before coat. Allowing food to rest for 15-30 minutes before frying allows breading to stick to food with greater ductility.
Maps Pan frying
See also
- A shallow fryer
- SautÃÆ' Â © ing
- deep fries
- frying pan
References
External links
- Media related to fried foods on Wikimedia Commons
Source of the article : Wikipedia
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