Difference between revisions of "Fry"

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'''Frying''' is a method of [[cook]]ing in which [[food]] is heated to high heat in [[oil]], [[butter]] or other fat. Frying carmelizes the outer surface of the food. '''Deep frying''' involves cooking the food in enough oil or fat to completely immerse the food, cooking evenly on all sides. '''Shallow frying''' involves using oil but not enough to completely immerse the food, so the food will need to be turned to cook evenly.
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'''Frying''' is a method of [[cook]]ing [[food]] in fat. Frying caramelizes, crisps, and browns the outer surface of the food. '''Deep frying''' means cooking the food in enough oil or fat to completely immerse it, cooking it evenly on all sides. '''Shallow frying''' doesn't immerse the food, so it must be turned to cook on all sides.  A variety of fats can be used for frying, including [[butter]], [[oil]], [[lard]] and dripping.  
  
 
[[category:cooking]]
 
[[category:cooking]]

Latest revision as of 12:29, 16 September 2008

Frying is a method of cooking food in fat. Frying caramelizes, crisps, and browns the outer surface of the food. Deep frying means cooking the food in enough oil or fat to completely immerse it, cooking it evenly on all sides. Shallow frying doesn't immerse the food, so it must be turned to cook on all sides. A variety of fats can be used for frying, including butter, oil, lard and dripping.