Definition, use, and examples of the word shallow frying.
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I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is shallow fry
It is spelled...S-H-A-L-L-O-W space F-R-Y
According to the Cambridge Dictionary:
Shallow-fry is a verb “to cook food in a small amount of oil or fat.”
Donna Tinus from WiseGeek.com asks, “What Is Shallow Frying?”
“Shallow frying is a cooking technique that involves cooking in oil, generally in a frying pan. It is usually used to cook small pieces of meat or fish that are generally covered in flour, or some type of batter. Flat patties, such as potato pancakes are also shallow 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 will be crispy and juicy, but not greasy.
In shallow frying, the pan is filled two-thirds of the way with oil so that the food will be only partly submerged. The item will need to be turned to ensure both sides are cooked evenly. The presentation side of the food should be submerged first, since this is the side that will be browned the most.
Cooking oils, such as corn, canola, vegetable, or sunflower, are used in shallow frying. These oils have a high smoke point, meaning they can withstand high heat before they will burn. Butter has a low smoke point and should never be used with deep or shallow frying techniques. Shortening is also a good choice for shallow frying and is often used for frying chicken.
On Food52, Riddley Gemperlein-Schirm with author Amelia Saltsman share “The Do's and Do Not's of Shallow Frying.”
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“If you're intimidated by frying, you should start with shallow frying: There's less oil. It's more manageable.
Make sure the oil is hot enough. You want it hear an immediate sizzle as soon as the food hits the pan. This starts the browning process immediately, creating a seal between food and oil to prevent oil-soaked food.
Heat the oil over medium-high heat, not high heat. You want the oil to reach the right temperature (about 350° F to 375° F), but not too quickly. A lower heat prevents things from getting out of hand.
Have your food at room temperature. This prevents the food from cooling down the hot oil when it hits the pan. And hot-enough oil means no soggy, greasy food.
[Do not] let the oil reach its smoking point. Your food won’t cook evenly and will taste burnt and bitter. If the oil smokes, turn off the heat, let it cool down, then discard the oil and start anew with fresh oil.
[Do not] use too much oil. Start with about 1/8 inch of oil, an easy amount to control, and add more oil as you cook, if needed. “·
[Do not] Crowd the pan. This lowers the heat of oil, prevents browning, and promotes grease-laden food. Plus, it makes it harder to flip what's cooking.
Linda Larsen for The Spruce Eats adds,
“In shallow frying, the food must sit undisturbed for a few minutes in the pan so a crust can form and the food can brown properly.
To test the temperature of the oil, you can use a thermometer, or you can drop a bit of water into the pan. If the water sizzles and evaporates immediately, the oil is ready to use. You can also drop a cube of bread into the oil. A 1-inch cube should brown in about 40 seconds when the oil temperature is around 375 F.
Breaded foods should stand on a wire rack at room temperature for 20 to 30 minutes before frying so the coating has time to set and dry a bit. Battered foods can be coated and put into the oil immediately.
Use a pan with straight sides that are at least 2 inches tall; the sides of the pan should rise about 1 1/2 inches above the oil.
When the food is ready to turn, the sound of frying diminishes, and bubbles go down dramatically. The food will be well-browned. Use tongs or a spatula to turn the food and cook on the other side until it is also browned to a turn.
Drain the fried food on paper towels as soon as it comes out of the oil. If necessary, keep the food warm in a 200 F oven.”
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I’m Jenn de la Vega and this has been your culinary word of the day.
Next time on Culinary Word of the day, let’s get dangerous!
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