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:
“A ‘spasm band’ is a miscellaneous collection of a soap box, tin cans, pan tops, nails, drumsticks, and little Negro boys. When mixed in the proper proportions this results in the wildest shuffle dancing, accompanied by a bumping rhythm.”
—For the City of New Orleans, U.S. public relief program (1935-1943)
“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)