Ella Walter
Frying is a versatile cooking technique that can be used to prepare a variety of dishes, from dumplings to schnitzel. One common frying technique is pan-frying, also known as shallow-frying. This method involves adding enough oil to fill a quarter to half of the pan and cooking the food over medium heat. Pan-frying is ideal for larger pieces of food that cook fairly quickly, such as fish, scallops, crab cakes, pork chops, and chicken. It is also a great way to achieve a crispy exterior on potatoes without deep-frying. To pan-fry successfully, it is important to use a heavy-bottomed pan, such as cast iron, and to ensure that the oil is hot before adding the food.
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What You'll Learn
Use a heavy-bottomed skillet or pan
When pan-frying, it's important to use a heavy-bottomed skillet or pan. This is because you'll be cooking your food over medium heat at a temperature anywhere from 325°F to 400°F for an extended period. A heavy-bottomed skillet or pan will ensure that the heat is distributed uniformly across the surface of the cookware, and it will hold a consistent temperature. Cast iron is a good choice for this reason.
You'll want to use a heavy-bottomed skillet or pan that can comfortably hold your food and oil at a consistent temperature. A good-quality stainless steel skillet is another option. You'll also want to make sure that your cookware is large enough to accommodate the amount of oil needed for pan-frying, which is enough oil to fill the pan by a quarter to almost halfway.
To prepare your heavy-bottomed skillet or pan for pan-frying, add oil and heat it over medium heat until it reaches your desired temperature. You can test the temperature by placing part of a piece of food in the pan and seeing if it sizzles. If you're using butter, keep in mind that it burns at 350°F, so it's best to mix it with a high-heat oil like avocado, grapeseed, or another vegetable oil.
Once your oil is hot, you can add your food to the pan and cook until it gets a browned crust. Then, flip it and continue cooking to your desired doneness. With a heavy-bottomed skillet or pan, you don't have to worry about the oil burning or the food sticking to the bottom of the pan.
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Add oil to fill a quarter of the pan
Adding oil to fill a quarter of the pan is a key step in pan-frying your food. This cooking technique is a middle ground between sautéing and deep-frying. When you sauté, you cook cut-up protein and/or vegetables over high heat with minimal oil while stirring the food in the pan. On the other hand, deep-frying involves completely submerging the food in oil.
To pan-fry, add enough oil to fill the pan by a quarter, or almost halfway, and cook your food over medium heat. You want just enough oil to come up the sides of the food so it doesn't stick to the bottom of the pan, but not so much that it is submerged.
Before adding the oil, prepare your food by patting it dry and seasoning it. Next, select a heavy-bottomed pan that can comfortably hold your food and oil at a consistent temperature. Cast iron or good-quality stainless steel skillets are recommended.
Once you've added the oil to the pan, heat it over medium heat until it reaches your desired temperature. You can test this by placing a small piece of food in the pan and seeing if it sizzles. When the oil is hot, add your food and cook until it forms a browned crust. Then, flip and continue cooking to your desired level of doneness.
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Cook over medium heat
When cooking over medium heat, it's important to use a heavy-bottomed pan or skillet to ensure even heat distribution and maintain a consistent temperature. Cast iron or good-quality stainless steel skillets are ideal for this purpose.
Before turning on the stove, add enough oil to the pan so that it fills about a quarter to halfway up the sides. This will prevent the food from sticking to the bottom of the pan. Avocado, grapeseed, or other vegetable oils with high smoke points are recommended. Butter can also be used, but it should be mixed with a high-heat oil to prevent burning.
Turn the stove on to medium heat and let the oil heat up. To test if it's hot enough, carefully place a small piece of food into the oil—if it sizzles, it's ready.
Once the oil is hot, gently place your food in the pan. Be careful not to overcrowd the pan, as this can lower the temperature and affect the cooking process. Depending on the food you're cooking, you may need to adjust the temperature slightly to ensure even cooking.
For foods like fish, scallops, crab cakes, pork chops, chicken, veal, and cutlets, a temperature between 325°F and 400°F is ideal. Cook the food without stirring until a browned crust forms, then flip and continue cooking to your desired level of doneness.
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Flip food for even cooking
The pan-flip is a cooking technique that ensures your food cooks evenly over high heat. It's a handy skill to have as it makes the overall cooking job a lot easier and eliminates the need for other tools like spoons. It is a skill that takes practice to perfect, so be patient with yourself and don't be afraid to make a mess!
The Push Forward
With your elbow locked into your side, push the pan away, tilting the far edge of the pan slightly downward so that the food slides away from you. It is important to note that you are not seesawing the pan in an up-and-down motion, but rather propelling it forward and back in a tight elliptical orbit, with a little jolt of the wrist for necessary lift.
The Snapback
Keeping your elbow in, angle the pan handle upward as you pull the pan back toward you with intensity. This is the "push and pull" technique, a quick, effortless flick of the wrist that trained chefs use to flip food perfectly.
Practising the Pan-Flip
When practising the pan-flip, it is recommended to start with something dry and light, such as rice, nuts, beans, or cheese balls. You can also use the heel of a loaf of bread to eliminate the mess that can come with practising with food. It is also advised to start with small flips, as you are less likely to make a mess and can still achieve a pretty good result.
Tips
- Do not attempt the pan-flip with large quantities of oil, as this can cause burns or even kitchen fires.
- Avoid using very heavy pans.
- Practise over the sink to minimise mess.
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Use high-heat oil to prevent burning
When frying something in a pan, it is important to use the right oil to prevent burning. Different oils have different smoke points, which is the temperature at which they start to smoke and stop being good for cooking. Oils with a higher smoke point are better suited for high-heat cooking, as they can withstand higher temperatures without burning.
Oils such as canola and vegetable oil are versatile and have higher smoke points, making them suitable for high-heat cooking. Olive oil, on the other hand, has a lower smoke point and is more susceptible to burning at higher temperatures, especially on gas stoves. If using olive oil, it is recommended to keep the heat at a medium level to prevent smoking and burning. Extra virgin olive oil should be avoided for high-heat cooking, as it has an even lower smoke point and can dull the flavour. Instead, opt for a more refined olive oil or use it as a flavour enhancer after cooking.
To test if your pan is ready for cooking, you can observe the oil's behaviour. If the oil shimmers or leaves behind "fingers", it is ready. If the oil starts to smoke, it is too hot, and you should reduce the heat or switch to an oil with a higher smoke point. You can also use an infrared thermometer to check the temperature of the pan.
Additionally, it is important to ensure that your ingredients are dry before adding them to the pan. Wet ingredients can immediately cool down the oil and affect the cooking temperature, leading to uneven cooking or increased sticking. By following these tips and choosing the right oil for high-heat cooking, you can prevent burning and achieve a crispy, delicious meal.
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Frequently asked questions
Pan-frying, also known as shallow-frying, is a cooking technique that is the middle ground between sautéing and deep-frying.
Add enough oil to fill the pan by a quarter or almost halfway. You want just enough oil to come up the sides of the food so it doesn’t stick to the bottom of the pan, but not so much that it is submerged.
Foods that cook fairly quickly and are ideal to serve as a single portion. Fish, scallops, crab cakes, pork chops, chicken, veal, and cutlets are all good options.
A heavy-bottomed pan or skillet is best for pan-frying. Cast iron or good-quality stainless steel skillets are recommended.
Use a high-heat oil such as avocado, grapeseed, or other vegetable oil. Butter can be added for flavour but should be mixed with a high-heat oil to prevent burning.
