what is shallow frying

If the water sizzles and evaporates immediately, the oil is ready to use. In shallow frying, the food must sit undisturbed for a few minutes in the pan so a crust can form and the food can brown properly. Then add the food and cook it until the underside is browned before turning over and cooking the second side in the same way. When you deep fry food, you are completely immersing it in oil. Think of the difference between a schnitzel and a fried potato. By using our site, you agree to our. If the water sizzles then evaporates immediately, the oil is ready. In all other respects, the two methods are not that different. Shallow frying means you use very little grease/oil. Some type of coating is used very often in this method: flour, breadcrumbs or batter. In shallow frying, the oil must cover about 1/3 of the height of the food and not cover it, while in deep frying the food is immersed in the oil. [3] Whether pan frying, shallow frying or deep frying, it is important for the oil to reach the required temperature before adding the food to the pan. Use a heavy bottomed pan with sides that go up at least two inches. It is a high-heat process, promoting browning and, in some cases, a Maillard reaction. Defrost frozen foods in the microwave or a bath of cool water for 30 minutes at a time until they're just below room temperature. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Shallow frying isn’t the best method for cooking tough cuts of meat, such as steaks or pork chops. This conflict in data from various studies demonstrates the need for more information before a conclusion can be made regarding the effect of heat on food. Learn more... As an alternative to deep frying, shallow frying is used to lend a crispy texture to small, delicate foods without the need to completely submerge them in oil. The oil is usually heated to a medium-high temperature to promote quick cooking and browning. Ree Drummond uses this method all the time for chicken, steak, fish, and pork too. As soon as the food comes out of the oil, drain it on paper towels. Be sure to dispose of your leftover oil properly—either strain it and store it for later use or transfer it to another container and throw it away. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. If the oil begins smoking, it means it's gotten too hot. Good stuff! {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4c\/Shallow-Fry-Step-1.jpg\/v4-460px-Shallow-Fry-Step-1.jpg","bigUrl":"\/images\/thumb\/4\/4c\/Shallow-Fry-Step-1.jpg\/aid9140922-v4-728px-Shallow-Fry-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"