Tiffany Haney
Frying is a beloved element of many cuisines, and there are several ways to do it. The two most common frying methods are pan-frying and deep frying. Pan-frying is typically done in a shallow skillet over a stovetop with a small amount of fat, like canola or avocado oil. Deep frying, on the other hand, involves completely submerging food in hot oil, usually in a large, deep pot. While you can use a frying pan for deep frying, other options include a wok, fryer, or Dutch oven. When pan-frying, it's important to use a heavy skillet with a flat bottom and high edges, and to heat the pan and oil before adding your food. You can pan-fry a variety of foods, including meat and vegetables, but it's better suited to smaller quantities of quick-cooking foods. Deep frying is better for larger quantities and delicate foods that may fall apart in a pan, like soft fish fillets.
| Characteristics | Values |
|---|---|
| Types of frying | Deep frying, shallow frying, pan frying, stir frying |
| Food items suitable for frying | Meat, unchopped vegetables, dumplings, salmon, steak, tofu, schnitzel |
| Pans suitable for frying | Cast iron, stainless steel, wok, Dutch oven |
| Oil temperature | 325-400°F |
| Oil type | Avocado, grapeseed, vegetable oil, light or refined olive oil, canola oil, peanut oil |
| Oil amount | 1-4 tablespoons |
| Oil usage | Oil can be reused until it smells fishy or foams |
| Oil disposal | Absorb with paper towels and throw in the trash |
| Food preparation | Cut into equally sized pieces, pat dry, season |
| Pan preparation | Preheat on low for 4-5 minutes, tilt to spread oil |
| Cooking technique | Fry one side at a time, flip halfway through |
| Safety | Keep pan lid nearby to extinguish fire, use tongs or spatula to handle food |
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What You'll Learn
Pan-frying meat and vegetables
Pan-frying is a versatile cooking technique that can be used to cook meat and vegetables. It is a simple process that can be done in a few easy steps.
First, choose a suitable pan. A heavy skillet with a flat bottom and high, sloped or straight edges is ideal. The pan should be wide enough so that the food does not overcrowd the pan. A cast-iron skillet or other heavy-bottomed pan is best for achieving a thick brown crust on the meat.
Next, heat the pan. For meat, it is best to heat the pan before adding the oil, especially if you are using a non-stick pan. For vegetables, heat the oil first, and then add the vegetables. Use a flavourless oil with a high smoke point, such as light or refined olive oil, canola oil, peanut oil, grapeseed oil, or clarified butter. Add one to two tablespoons of oil to the pan and tilt the pan to evenly spread the oil.
Now, add the food. For meat, do not add it to the pan until a golden brown crust has formed on the bottom of the pan. Place the meat in the pan and leave space between each piece so that the steam can escape. For vegetables, make sure there is only a single layer of veggies, and that they are not piled on top of each other.
Finally, cook the food. For meat, flip the food halfway through cooking so that both sides fry evenly. For vegetables, cook until tender, stirring frequently to avoid burning. The cooking time will depend on the type of food and the desired level of doneness. For example, steak can be cooked for 3-4 minutes on each side for rare, or 5-7 minutes for medium-rare. Vegetables like bell peppers, onions, and broccoli will take around 5-8 minutes to cook.
Some tips for pan-frying include:
- Always use tongs to handle meat, as a fork can puncture the meat and cause the juices to escape.
- For leaner cuts of meat, use extra fat to prevent the meat from sticking to the pan.
- Do not use a lot of oil on high heat, as this can be dangerous and cause burns.
- Be careful not to overcrowd the pan, as this can cause the food to become soggy.
- Use a pan lid to extinguish any fires that may occur.
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Shallow frying
Choose the right pan
Select a heavy-bottomed skillet or frying pan with sloped sides for easy flipping. A cast-iron skillet is recommended. The pan should have sides that are at least two inches tall, and it should be wide enough to accommodate the food without overcrowding.
Pick your oil
Use oils with high smoke points, such as vegetable, canola, or peanut oil. Avoid using extra-virgin olive oil, as it has a lower smoke point and may burn. You will need about 3-4 tablespoons of oil, or enough to fill the pan to about half the depth of the item you are frying.
Prepare your food
Pat your ingredients dry to prevent splattering and ensure crispy results. If you are frying meat, make sure that no two pieces are touching, and leave a small space between each piece. If frying vegetables, make sure there is a single layer, and they are not piled on top of each other.
Heat the oil
Place the pan on low heat for about 4-5 minutes, then add the oil. Heat the oil to 350-375°F (175-190°C). You can test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately and turn golden in about 60 seconds.
Add food carefully
Gently place the ingredients into the hot oil, avoiding overcrowding. Use tongs to slowly lower the food into the oil if possible, as this will help prevent splashing. Fry the food for a few minutes on each side, flipping halfway through, until both sides are golden brown and crispy.
Maintain oil temperature
Monitor and adjust the heat as needed to keep the oil at the ideal frying temperature. Allow the oil temperature to recover between batches if frying multiple items.
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Deep frying
Equipment
You don't need a special deep fryer to deep fry food. You can use a deep pot or a pan with high sides, such as a cast-iron Dutch oven, which is perfect for keeping splattering to a minimum. A deep-fry thermometer is useful but not essential. You will also need long tongs, a slotted deep-fry spoon, or a frying basket to insert and remove food from the hot oil.
Oil
The best oils for deep frying are flavourless with high smoking points, such as sunflower, groundnut, or vegetable oil. It is important to ensure that the oil is hot enough before adding food, usually between 180˚C and 200˚C. The oil temperature should be monitored and allowed to recover between batches.
Food
Always pat food dry with paper towels before frying, as external moisture can cause oil to splatter violently. Cook in small batches to minimize cooling and ensure consistent results.
Safety
Oil Reuse
Oil can be reused 3-4 times. Once it starts to smell or foam, it's time to get rid of it. Used oil can be given to chickens as a treat or used as a firestarter for a wood stove.
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Ideal frying pans
Frying pans come in a wide range of sizes, from 4.75-inch pans, perfect for frying a single egg, to 14-inch skillets, which are ideal for preparing family-sized portions. If you're buying your first frying pan, it's best to go for something in the middle, between 8 and 10 inches, which is large enough for cooking a chicken breast or two, or sautéing vegetables.
When it comes to choosing the best material for a frying pan, there are a few options. Cast iron pans are cheap, offer great heat retention, and, if cared for properly, will develop a natural non-stick coating over time. However, cast iron pans can be heavy, and the handles can become hot during cooking. Carbon steel pans require similar care to cast iron, but they are lighter. Stainless steel pans are also lightweight, don't react with acidic foods, and heat up quickly, but they are not non-stick. Non-stick pans are best for cooking eggs or delicate fish fillets, but they are not suitable for high-heat cooking, and the slick surface can't develop the tasty brown bits (known as fond) that are integral for making sauces.
If you're looking for a pan that offers the best of both worlds, a fully clad tri-ply pan combines a layer of aluminium sandwiched between stainless steel, which extends all the way to the rims. This design allows for even heat distribution, and the aluminium core prevents the pan from reacting with acidic foods. A 12-inch pan is a good size for most home kitchens, offering a cooking surface of 9 to 10 inches in diameter.
For deep frying, a cast iron pot or Dutch oven is a good option, as they offer excellent heat retention, while providing a smooth, non-reactive surface. A wok is another good option for deep frying, as it heats up quickly and is great for foods that fry quickly, like cheese curds, wontons, or shrimp. If you're looking for something a little more versatile, a fryer can be used for deep frying, but bear in mind that they can be a lot of work to clean.
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Oil types and temperatures
When frying, it is important to consider the type of oil being used and the temperature it is heated to. Deep frying is done at high temperatures, usually between 350 and 375 °F. The ideal temperature for deep frying is between 350 and 400 °F, depending on the food being fried. If the temperature is too low, the food will absorb the oil and become greasy and soggy. If the temperature is too high, the outside of the food will brown too quickly before the inside is cooked.
Different oils have different smoke points, which is the temperature at which the oil starts to smoke and turn acrid. Oils with high smoke points are better for frying as they can be heated to higher temperatures without burning. Some oils with high smoke points include peanut oil, safflower oil, rice bran oil, canola oil, soybean oil, and avocado oil. Vegetable oil is also commonly used for frying due to its relatively high smoke point.
On the other hand, oils with low smoke points, such as olive oil and butter, are not ideal for deep frying as they will smoke at lower temperatures. Coconut oil has a smoke point within the ideal frying range but may deteriorate faster at higher temperatures, so it is recommended to keep the temperature at 350 °F while cooking with coconut oil.
To test if the oil is hot enough for frying, one method is to use a wooden spoon and observe the bubbles. If many bubbles form around the spoon and float up, the oil is ready for frying. If the bubbles are floating up too quickly or the oil is bubbling hard, the temperature is too high, and you should let it cool down slightly. Another method is to drop a small cube of bread into the oil and observe how long it takes to brown. If it browns in 30-35 seconds, the oil is about 160 °C. If it browns in 15 seconds, it’s close to 180 °C, and if it browns in 10 seconds, it’s at around 190 °C.
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Frequently asked questions
The best oils to use are flavourless oils with a high smoke point, such as light or refined olive oil, canola oil, avocado oil, grapeseed oil, peanut oil, or vegetable oil. Avoid using extra-virgin olive oil as it has a lower smoke point and may burn.
You can use a skillet, sauté pan, frying pan, or wok. Choose a pan with a flat bottom and high edges. It should be wide enough so that you don't overcrowd the pan. For deep frying, a cast iron pot or Dutch oven is recommended.
You can pan-fry meat, unchopped vegetables, dumplings, schnitzel, tofu, eggs, and more. For deep frying, foods like French fries, onion rings, cheese curds, wontons, shrimp, and tempura are common choices.
Pan frying uses a shallow amount of oil in a skillet, while deep frying involves completely submerging the food in hot oil. Pan frying is generally healthier, uses less oil, and gives you more control over the cooking process. Deep frying is quicker, produces a more uniform result, and is better for cooking large quantities of food.
