frying, the cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire or as so-called deep fat frying, in which the food is completely immersed in a deeper vessel of hot oil.
From the method using the most oil to the least, the types of frying are: Deep frying (also known as immersion frying) Pan frying.
Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques. Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse.
The Methods of Deep Frying
Double Basket Method: This is used for food that tends to float. So that this food will cook evenly, you submerge the food in one basket and weigh it down by placing the other basket on top. Swimming Method: This is used for battered items or food that tends to stick together.
What Is Frying? Frying is a method of cooking in which food is cooked in a bath of hot oil or fat, typically between 350 and 375ºF.
A method of cooking foods that are high in fat, eg bacon or ground beef in a non-stick pan where only the melted fat from the meat is used. To dry fry place the meat in a cold non stick frying pan, over a low heat cook until some fat runs out, increase the heat and fry the meat for the recommended cooking time.
Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking.
Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives food a good flavor and color.
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan.
2. Frying Process of Food Materials. Frying is a complex process which involves simultaneous heat, mass and momentum transfers (Figure 1), resulting in the flow of oil and water, phase changes and physicochemical reactions within the raw materials [17].
Moist heat cooking uses liquid or steam to transfer heat to food. Three popular techniques are braising, steaming, and poaching.
The moist heat cookery methods include: boiling, stewing, shallow frying, deep frying, barbequing and basting. All these moist heat cooking methods use liquid to cook the food in. This is the most common method of cooking and is also the simplest.
Moist-heat cooking methods, such as boiling and steaming, are the healthiest ways to prepare meats and produce because they're done at lower temperatures.
In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough to cook the food more quickly. This leaves the meat very hot and juicy. A receptacle used in pressure frying is known as a pressure fryer.
Sautéing and stir-frying—The most common question I get on this topic is how to sauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it.
Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.
Heat is transferred by three different methods: conduction, convection, and radiation.
All about the fryer
KFC swears by high-temperature, industrial-strength pressure fryers for their extra-crispy skin. While you won't be able to deep fry with your at-home pressure cooker, you can still recreate the KFC crunch with a deep fryer, a Dutch oven, or a heavy-bottomed pot.
Deep-frying is essentially submerging food in oil or fat and cooking it rapidly at a high temperature. Sure, you will need the right utensils, the correct oil and a bit of know-how, but more importantly, to become an expert deep-fryer you will need to be vigilant about your oil temperature to get the best results.