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Stir-frying, searing, and stir frying involve cooking food in a thin layer of fat on a hot surface, such as a pan, griddle, or wok. Stir frying involves frying quickly at very high temperatures, constantly stirring the food to prevent it from sticking to the cooking surface and burning.
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FRYING TECHNIQUES
There are various techniques with which frying can be carried out. These techniques vary in the amount of fat required, the cooking time, the type of pan used and the handling of the food. Sautéing, stir frying, pan frying, low frying, and deep frying are all common frying techniques.
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FRYING TECHNIQUES
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CHEMICAL COMPOSITION
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SMOKE POINT
Low frying
is a type of pan frying that uses only enough fat to soak approximately one-third to one-half of each serving of food; the grease used with this technique is typically used only once.
The other side of the coin is deep frying, because it involves totally immersing the food in boiling oil, which is normally topped up and used several times before being eliminated.
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Deep frying
is now the basis of a very large and rapidly expanding world industry. Fried products appeal to consumers in all age groups and cultures, the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry. Final products can be easily packaged for storage and distribution; some examples are wrapped fries, nuts, fried donuts, instant noodles, etc.
