Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan (although, in the case of a greasy food such as bacon, no oil or fats may be needed). As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature and time to retain the moisture in the food. Because of the partial coverage, the food must be flipped at least once to cook both sides.
Read more about Pan Frying: Techniques
Famous quotes containing the words pan and/or frying:
“When Pan sounds up his minstrelsy;
His minstrelsy! O base! This quill,
Which at my mouth with wind I fill,
Puts me in mind, though her I miss,
That still my Syrinx’ lips I kiss.”
—John Lyly (1553–1606)
“unless I can shake myself free of my dog, my flag,
of my desk, my mind, I find life a bit of a drag.
Not always, mind you. Usually I’m like my frying pan
useful, graceful, sturdy and with no caper, no plan.”
—Anne Sexton (1928–1974)