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.
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Famous quotes containing the words pan and/or frying:
“I can’t accept “our nervous age,” since mankind has been nervous during every age. Whoever fears nervousness should turn into a sturgeon or smelt; if a sturgeon makes a stupid mistake, it can only be one: to end up on a hook, and then in a pan in a pastry shell.”
—Anton Pavlovich Chekhov (1860–1904)
“A pleasant smell of frying sausages
Attacks the sense, along with an old, mostly invisible
Photograph of what seems to be girls lounging around
An old fighter bomber, circa 1942 vintage.”
—John Ashbery (b. 1927)