Pan-Frying

Pan-Frying

Pan-frying is similar to both sauté and deep fat frying. It is a dry heat cooking method in which heat is transferred by conduction from the pan to the food, using a moderate amount of fat. Heat is also transferred to the food by convection through the hot fat. Foods to be pan-fried are usually coated in breading. This forms a seal that keep the food moist and prevents the hot fat from penetrating the food causing it to become greasy.

Discuss similarities and differences in pan-frying and sauté. Proper degree of heat and length of cooking time should be emphasized. Note that these factors plus the amount of fat used in cooking are the major differences between the two methods. Show proper technique for placing products in the pan, for turning them, and removing from pan. Stress when products should be turned and how to determine when the item is done.

Procedure:

1.   Prepare the item.

2.   Bread the item.

3.   Heat the fat in the pan (the fat should be deep enough to cover about ½ of the item.

4.   Cook until golden brown, then turn and cook on the other side.

5.   Remove and drain.

6.   Serve.