Frying – cooking food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC.Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75 Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying — Hot salt frying – Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying – Sautéing – Shallow frying - Stir frying –
Frying – cooking food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC.Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75 Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying Hot salt frying Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying Sautéing Shallow frying Stir frying
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– Shallow frying - Stir frying –
Shallow frying Stir frying