How to Pan Fry & Deep Fry
Pan-frying is a method of cooking food using minimal oil or fat, just enough to lubricate the pan. For greasy foods like bacon, no additional oil may be needed. This technique relies on oil or fat for heat transfer and requires the correct temperature and timing to avoid overcooking or burning the food. Pan-frying helps retain moisture in foods like meat and seafood, and the food is usually flipped at least once to ensure even cooking on both sides. Pan-frying occurs at a lower heat than sautéing because the food, such as chicken breasts, steak, pork chops, or fish fillets, is not cut into small pieces before cooking. Lower heat prevents the exterior from overcooking before the interior is properly cooked, keeping the food moist. The oil should be hot enough to allow moisture to escape as steam, preventing the oil from soaking into the food. The amount of oil used is similar to sautéing, just enough to coat the pan. Deep frying , on the other hand, involves submerging food in hot fat,...
