Cookbook:Frying

From Wikibooks, open books for an open world
(Redirected from Cookbook:Fry)
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Cooking techniques

Frying is the cooking of food in fat. This takes several forms, from deep-frying, where the food is completely immersed in hot oil, to sautéing where food is cooked in a frying pan where there is only a thin coating of oil. Frying is the fastest way to cook, as it is the most efficient way to transfer heat into the food. Despite using liquid oil, frying is considered to be a dry cooking method as water is not used in the cooking process and ideally the cooking oil will not be absorbed by the food, thus no moisture is added by cooking.

From the method using the most oil to the least, the types of frying are:

Other methods are sometimes called frying if they are also quick, dry cooking methods. Examples include: