Frying: Difference between revisions

''''Sautéing and stir frying'''' involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

''''Shallow frying'''' is a type of pan frying using only enough fat to immerse approximately one third to one half of each piece of food; fat used in this technique is typically only used once. Deep frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep frying is typically a much more involved process, and may require specialised oils for optimal results.

''''Deep frying'''' is now the basis of a very large and expanding worldwide industry. Fried products have great consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant [[noodles]], etc.

* [[deep frying]]''