How to fry – Shallow frying as a basic cooking method (2024)

FAQs

How to fry – Shallow frying as a basic cooking method? ›

In shallow-frying, also called pan-frying, a small amount of oil is put into a saucepan, the oil is heated, and then the food is added and cooked. It differs from sauteing, in which less oil is used and the food is stirred or moved around constantly.

In shallow-frying, also called pan-frying, a small amount of oil is put into a saucepan, the oil is heated, and then the food is added and cooked. It differs from sauteing, in which less oil is used and the food is stirred or moved around constantly.

Peanut oil, canola oil, vegetable oil, sunflower oil, rice bran oil and extra light olive oil are all ideal for stir-frying, deep-frying and shallow-frying, as they have a high smoke point. This means you can heat the oil to high temperatures without burning it and spoiling your food.

Studies have shown that margarine, virgin olive oil and similar cooking oils oxidize and destabilize substantially when they are shallow-fried, especially when compared to oils used during baking. In turn, a large amount of heat-sensitive nutrients may degrade, and antioxidant properties are lost.

Add the oil to a deep pot, but fill it no more than half full. Generally the walls of the pot should rise at least 10 cm / 4 in above the oil so that there are no spillovers. This also helps contain splattering and makes cleanup easier. Use enough oil so that you can submerge a small batch of food completely.

Because of their high smoke points, we favor vegetable (or corn) oil or peanut oil for shallow frying. A cast-iron skillet is great for shallow frying because of its high sides and excellent heat retention. But you can also successfully use a regular nonstick skillet or even a Dutch oven (which minimizes splattering).

Pan frying is generally considered healthier than deep frying because it uses less cooking oil. However, foods can absorb a similar amount of oil when shallow fried (with the oil halfway up) as they do when deep fried, so it depends.

How do you shallow-fry without sticking? ›

Once the pan is preheated, add oil or cold butter and allow the fat to heat up before adding food. “This 'hot pan, cold fat' method prevents food from sticking,” Staley says.

Frying is a method of cooking in which food is cooked in a bath of hot oil or fat, typically between 350 and 375ºF. Depending on the type of frying, food is either partially or fully submerged in the fat until the food has turned golden brown with a crisp outer layer and moist interior.

The process involves submerging a food in extremely hot oil until it reaches a safe minimum internal temperature. When the food is deep-fried properly, it will be hot and crispy on the outside and cooked safely in the center. Deep frying is very fast and, when performed properly, destroys bacteria.

Pan-frying or sautéing are common forms of conduction. The pan heats up and, through direct contact with the food, cooks the food. Fat or oil used in the frying provides uniform contact with heat, lubrication to prevent sticking, and some flavor of its own.

Shallow frying is cooking in a small amount of oil, butter or similar medium. It includes pan-frying and stir-frying (wok cooking).