Frying is the fastest way to cook, as it is the most efficient way to transfer heat into the food.
The techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food.
Sautéing, stir fry, pan, shallow, dry and deep frying are all standard types of frying.
Our research shows that despite using liquid oils and fats, frying is considered to be a dry cooking method as there is no water used in the cooking process and ideally the cooking oil and fat will not be absorbed by the food, s no moisture is added by cooking.
Depending on the food, the fat will penetrate it to varying degrees, adding to it’s richness, moisture and its own flavour, as well as calories.
To cook food in a dry frying pan (usually non-stick) without any oil, using the fat or oil from the product.
This method is usually used for sausages, chops, steak, bacon, nuts and seeds.
Pan frying involves cooking foods in a thin layer of fat on a hot surface, such as a Frying Pan or griddle.
To cook foods such as cutlets, fritters, fish cakes in enough butter, fat or oil so that once you turn it over, it cooks evenly on both sides.
Depth should be around one-third to one-half of each piece of food.
To cook small pieces of food in a small amount of butter or oil over a high heat in a shallow pan, turning and tossing the food so it colours evenly.
Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from sticking to the cooking surface and burning.
The food is cooked over a high heat with a small amount of oil and is constantly tossed in the pan or wok.
It is usually cut in small pieces to ensure quick cooking.
Deep-frying involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed.
Canola and vegetable oils are commonly used for the best results.
The high heat of the oil seals in a food’s moisture and crisps up the outside, making the end result both crunchy and juicy.
Air frying is done with a fryer that cooks by circulating hot air rather than large amounts of fats or oil.
Some air fryers do use small amounts of oil while others use none.
How to fry an egg
For perfect fryed eggs.
- HEAT 2 tsp. butter in nonstick Frying Pan over medium-high heat until hot.
- Break eggs and slip into pan, 1 at a time. Immediately reduce heat to low.
- Cook slowly until whites are completely set and yolks begin to thicken but are not hard.
- Remove from heat if you are wanting eggs sunny side up. Otherwise..
- If you want over easy or over hard eggs, slide egg flip under each egg and carefully turn it over it over in pan.
- Cook second side to desired doneness. Sprinkle with salt and pepper and serve.