Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. [1] While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, [2] tender cuts of meat, [3] sausages, [4] and as a first step in fried potatoes. [5]
Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavor that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds. [6]
In starchy foods, low-temperature frying gives the starch in the food a chance to migrate and caramelize, producing a sweeter outcome.
In fragile foods such as eggs, gentle frying prevents the food from scorching or falling apart.
In deep-fat frying, if done incorrectly, low temperatures may substantially increase oil absorption, leaving the food greasy, soggy, and unappetizing. However, Cook's Illustrated developed a recipe where French Fries are left in cold oil for 25 minutes as the oil is slowly heated to 280°F, and this was found to contain 30% less oil than French Fries cooked by the traditional method with oil between 325° and 350°F. [7]
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Cooking or cookery is the art, technology, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.Boiling,poaching,roasting,frying are some types of cooking methods.
French fries, or simply fries, chips, finger chips, or French-fried potatoes, are batonnet or allumette-cut deep-fried potatoes.
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.
Deep frying is a cooking method in which food is submerged in hot fat, most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of a food are cooked simultaneously as oil has a high rate of heat conduction.
Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
A fried egg, or a sunny side up egg, is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan, usually without breaking the yolk, and fried with minimal accompaniment. Fried eggs are traditionally eaten for breakfast in many countries but may also be served at other times of the day.
Mashed potato or mashed potatoes, colloquially known as mash, is a dish prepared by mashing boiled potatoes. Milk, butter, salt and pepper are frequently used in preparation. The dish is usually a side dish to meat or vegetables. A similar dish not mashed to total smoothness is known as smashed potatoes.
Confit is any type of food that is cooked slowly over a long period of time as a method of preservation.
The following outline is provided as an overview of and topical guide to food preparation:
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried.
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.
A vacuum fryer is a deep-frying device housed inside a vacuum chamber.
Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.
Fried potatoes are a dish – or component of other dishes, such as Bauernfrühstück – essentially consisting of potatoes which have been fried, or deep-fried, in hot cooking oil, often with the addition of salt and/or other seasonings. They are often served as a side dish.
Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston Blumenthal. Blumenthal began work upon the recipe in 1993, and eventually developed the three-stage cooking process for their preparation. The preparation process involves the chips first being simmered and then cooled and drained of water using a sous-vide technique or by freezing, deep fried at 130 °C (266 °F) and again cooled, and finally deep fried again at 180 °C (356 °F) The result is what Blumenthal calls "chips with a glass-like crust and a soft, fluffy centre".
This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by Plants or Animals, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
An air fryer is a kitchen appliance that cooks by circulating hot air around the food using the convection mechanism. It is a smaller version of the convection oven. A mechanical fan circulates the hot air around the food at high speed, cooking the food and producing a crispy layer via the browning reactions of caramelization and the Maillard reaction. The Maillard reaction requires temperatures of between 140 to 165 °C while caramelization temperatures depend on the sugar being caramelized and range from 110 to 180 °C.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Indonesian noodles are a significant aspect of Indonesian cuisine which is very diverse. Indonesian cuisine recognised many types of noodles, with each regions often developed their distinct recipes.
