Handy Tips For Shallow-Frying In The Kitchen
Shallow-frying includes sautéing, sweating and stir-frying. A frying pan is usually chosen for shallow-frying, but for large quantities some kitchens use a shallow tilting pan or brat pan. Good shallow-frying requires complete attention and skilled heat control. Because a small amount of frying medium is used in relation to the quantity of food being fried, the food may be easily burnt or poorly cooked.
Principles
1.
Single portions of tender cuts of fish, meat and poultry are suitable for shallow-frying.
2.
Food should be seasoned and sometimes coated with flour, crumbs or egg coating before shallow-frying.
3.
Warm the frying pan and add the frying medium (fat or oil). A mixture of butter and oil is recommended. Butter gives flavour and aids browning, while the oil can take the heat and reduces the risk of burning.
4.
It’s essential to heat the frying medium before adding the food. The medium must be very hot in order to seal meat pieces before the juices run; otherwise the meat will be boiled. If the food is crumbed, the medium must be hot enough to seal the outside to prevent absorption by the crumbs. The heat must then be lowered to finish cooking at the point when the crumbs become golden brown.
5.
When the top of the food is seen to be slightly moist, it’s apparent that the heat has penetrated and it’s time to turn the food over.
6.
Eggs and fish require a moderate heat to cook evenly without burning at the edges.
7.
Always place fish or crumbed foods best side down, so that after turning them halfway through cooking the best side is uppermost and ready to be presented when cooking is completed.
8.
Drain off all of the frying medium before dressing the food on serving dishes. (Clean absorbent paper can be used for this process.)
