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Technical

Frying

frying

Frying is the process of cooking food in hot oil so the outside browns and becomes crisp. Heat transfers quickly through the oil, and cooking time is generally short. It is commonly used for vegetables, meat, and pastries.

Where It’s Used

“Once the oil is thoroughly hot, add the ingredients in small batches to fry.”

Glossary

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D
Benzer

Deep-Frying

Deep-frying is a method of cooking food by completely submerging it in a large amount of hot oil. The high, steady temperature browns all sides of the food evenly. It is commonly used for battered foods.
B
Turev

Breading

A frying technique where an ingredient is coated in sequence with flour → beaten egg → breadcrumbs. It gives a crispy outer crust and a juicy interior. To keep the coating from falling off, shake off the excess between each layer and rest the coated ingredient in the fridge for 15 minutes.
S
Benzer

Stir-Frying in a Wok

Stir-frying in a wok is a cooking method in which finely chopped ingredients are cooked quickly in a very hot wok with a little oil while being stirred constantly. The short cooking time preserves the ingredients’ texture and freshness. It is one of the fundamental techniques of Chinese cuisine.
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