Surface frying involves cooking small pieces of meat or fish in oil, usually in a pan. The oil is heated to a medium-high temperature, and the food is only partially submerged. Cooking oils with a high smoke point, such as corn or canola oil, are used. Overcrowding the pan can result in soggy, greasy food. Shallow frying can reduce the antioxidant values of some vegetables, and too much oil can negatively affect the circulatory system.
Surface frying is a cooking technique that involves cooking in oil, usually in a pan. It is usually used to cook small pieces of meat or fish which are usually covered in flour or some type of batter. Flat patties, like potato pancakes, are also fried in cooking oil. The oil is usually heated to a medium-high temperature to promote quick cooking and browning. Shallow frying requires skill and attention to ensure the dish is crispy and juicy, but not greasy.
In a shallow frying pan, the pan is filled two-thirds full with oil so that the food is only partially submerged. The item will need to be rotated to ensure both sides are cooked evenly. The presentation side of the food should be dipped first, as this is the side that will be browned the most. The browning of food is called the Maillard reaction in cooking terms.
Cooking oils, such as corn, canola, vegetable, or sunflower, are used in shallow frying. These oils have a high smoke point which means they can withstand high heat before burning. Butter has a low smoke point and should never be used in deep or shallow frying techniques. The shortening is also a good choice for stir-frying and is often used for stir-frying chicken.
Once you have raised the temperature of the oil and immersed your food, it is important that the temperature of the oil remains constant. The food should not be too crowded in the pan, or the temperature may be reduced too low, causing the food to cook slowly. The end result of overcrowding is soggy, greasy food. A deep frying thermometer is helpful in monitoring the temperature, so the cook knows when to allow the temperature to rise between batches.
Quick cooking with shallow frying leaves the food intact with its soluble nutrients, although this method can reduce the antioxidant values of some vegetables. Some studies have shown an increase in the antioxidant content of cooked carrots, peppers, potatoes and broccoli. This conflict of data from various studies demonstrates that more information is needed before a conclusion can be drawn about the effect of heat on food. Experts generally agree that too much oil in fried foods can negatively affect the circulatory system, often contributing to heart disease.
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