Pan frying

Last updated June 03, 2024

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan.^[1] In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium,^[1] and on correct temperature and time to not overcook or burn the food.^[2] Pan frying can serve to retain the moisture in foods such as meat and seafood.^[3] The food is typically flipped at least once to ensure that both sides are cooked properly.^[4]

Specifics

Pan frying takes place at lower heat than sautéing.^[5]^[6] This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state.^[5] However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam; the force of the steam escaping keeps the oil from soaking into the food.^[7] The same amount of oil is used as for sautéing – just enough to glaze the pan.

Equipment

Generally, a shallower cooking vessel is used for pan frying than for deep frying; however, using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter. A denser cooking vessel is better than a less dense pan because the added mass will improve temperature regulation. An electric skillet can be used analogously to an electric deep fryer, and many of these devices have a thermostat to keep the liquid (in this case, oil) at the desired temperature.

Breading

Foods to be pan fried are sometimes covered with a batter or breading.^[8]^[9] Batters consist of dried ingredients such as flour or cornstarch in conjunction with liquids such as milk, water or other beverages. Breading can be as simple as dusting the food in flour or, more commonly, what is called the "standard breading procedure",^[8] which involves first dusting the food in flour (taking care to shake off the excess), then dipping it in beaten eggs, and finally putting it into bread crumbs (or some other form of outer coating).^[8] The food is seasoned with salt and pepper prior to applying any coating. Allowing the food to rest for 15–30 minutes before frying but after applying the breading enables the coating to stick to the food with greater tenacity.

Related Research Articles

<span class="mw-page-title-main">Cooking</span> Preparing food using heat

Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local conditions. Cooking is an aspect of all human societies and a cultural universal.

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Deep 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 frying 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 a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.

<span class="mw-page-title-main">Sautéing</span> Cooking method

Sautéing or sauteing is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko, and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.

Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.

<span class="mw-page-title-main">Sesame oil</span> Edible oil from sesame seed

Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.

The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. The more FFA an oil contains, the quicker it will break down and start smoking. The lower the value of FFA, the higher the smoke point. However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.

The following outline is provided as an overview of and topical guide to the preparation of food:

<span class="mw-page-title-main">Fried chicken</span> Dish of chicken pieces coated with seasoned flour or in batter and then fried

Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.

<span class="mw-page-title-main">Lard</span> Semi-solid white pork fat product

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Fried potatoes are a dish or a component of other dishes essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish.

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.

<span class="mw-page-title-main">Frying</span> Cooking of food in oil or another fat

Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried.

Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened.

<span class="mw-page-title-main">Seasoning (cookware)</span> Process of treating the surface of cooking vessels with oil

Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. It is required for raw cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware. An advantage of seasoning is that it helps prevent food sticking.

Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.

References

1 2 McGinnis, S.M. (2006). Field Guide to Freshwater Fishes of California: Revised Edition. California Natural History Guides. University of California Press. p. 445. ISBN 978-0-520-23728-5 . Retrieved April 22, 2017.
↑ Boskou, D.; Elmadfa, I. (2016). Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. CRC Press. p. 293. ISBN 978-1-4398-0683-8 . Retrieved April 22, 2017.
↑ Publishing, DK (2005). The Cook's Book: Techniques and tips from the world's master chefs. DK Publishing. p. 198. ISBN 978-0-7566-6560-9 . Retrieved April 22, 2017.
↑ Kho, K.L.; Horton, J. (2015). Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. Potter/TenSpeed/Harmony. p. 160. ISBN 978-0-385-34469-2 . Retrieved April 23, 2017.
1 2 Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 313. ISBN 978-0-471-66377-5 . Retrieved April 22, 2017.
↑ Brown, A.C. (2014). Understanding Food: Principles and Preparation. Cengage Learning. p. 105. ISBN 978-1-285-95449-3 . Retrieved April 22, 2017.
↑ "The Difference Between Saute, Pan Fry and Stir Fry". The Reluctant Gourmet. Retrieved 27 February 2016.
1 2 3 Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 152. ISBN 978-0-470-19752-3 . Retrieved April 23, 2017.
↑ Marcus, J.B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Elsevier Science. p. 140. ISBN 978-0-12-391883-3 . Retrieved April 23, 2017.

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[McGinnis_2006-1] 1 2 McGinnis, S.M. (2006). Field Guide to Freshwater Fishes of California: Revised Edition. California Natural History Guides. University of California Press. p. 445. ISBN 978-0-520-23728-5 . Retrieved April 22, 2017.

[Boskou_Elmadfa_2016-2] Boskou, D.; Elmadfa, I. (2016). Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. CRC Press. p. 293. ISBN 978-1-4398-0683-8 . Retrieved April 22, 2017.

[Publishing_2005_p._198-3] Publishing, DK (2005). The Cook's Book: Techniques and tips from the world's master chefs. DK Publishing. p. 198. ISBN 978-0-7566-6560-9 . Retrieved April 22, 2017.

[Kho_Horton_2015-4] Kho, K.L.; Horton, J. (2015). Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. Potter/TenSpeed/Harmony. p. 160. ISBN 978-0-385-34469-2 . Retrieved April 23, 2017.

[Gisslen_Griffin_Bleu_2006-5] 1 2 Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 313. ISBN 978-0-471-66377-5 . Retrieved April 22, 2017.

[Brown_2014-6] Brown, A.C. (2014). Understanding Food: Principles and Preparation. Cengage Learning. p. 105. ISBN 978-1-285-95449-3 . Retrieved April 22, 2017.

[7] "The Difference Between Saute, Pan Fry and Stir Fry". The Reluctant Gourmet. Retrieved 27 February 2016.

[Gisslen_2010-8] 1 2 3 Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 152. ISBN 978-0-470-19752-3 . Retrieved April 23, 2017.

[Marcus_2013-9] Marcus, J.B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Elsevier Science. p. 140. ISBN 978-0-12-391883-3 . Retrieved April 23, 2017.

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