1. Sautéing and stir frying
• Sautéing and stir frying use the least amount of fat to heat the food
• Stir frying is predominantly done in Asian cooking; the pan is held stationary while the food is stirred and turned over very quickly using a cooking stick
• To sauté is to cook food quickly in minimal amount of fat over relatively high heat
• Sautéing is done in a frying pan, a special sauté pan or on a griddle
• Foods most frequently prepared on a griddle with a little fat include: eggs, pancakes and hamburgers (with the fat derived from the meat itself
2.Pan- broiling and pan- frying
• Pan- broiling refers to placing food (usually meat) in a very hot frying pan , with no added fat and pouring off fat as it accumulates.
• If the fat is not poured off, pan broiling becomes pan frying, which uses a moderate amount of fat (up to half an inch deep), but not enough to completely cover the food
3.Deep frying
• In deep frying, the food is completely immersed in oil
• Most deep fried foods are first coated with breading or batter to enhance moisture retention, flavor
development, tenderness, browning, crispiness and overall appearance.
• The characteristics of the coating influence a fried food’s final outcome
• A fine – crumb breading absorbs less fat, but a coarser grain produces a crisper texture
• Sugar in the coating speeds up browning, but this is undesirable if the outside browns and appears done
while the inside remains uncooked
Titany answered the question on May 9, 2022 at 07:16
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