What is a shallow frying?

Shallow frying is a cooking technique that includes cooking in oil, usually in a pan. It is usually used to cook small pieces of meat or fish that are generally covered with flour or some type of dough. 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 fast cooking and browning. Shallow frying requires skill and attention to ensure that food is crunchy and juicy, but not greasy.

In shallow frying, the pan is filled with two -thirds of the way of oil, so the food will only be partially submerged. The item will have to be turned to ensure even cooking of both sides. The presentation side of the food should be immersed first because it is the party that will be the most awkward. Browning food is called Maillard's reaction in terms of cooking. In shallow frying, cooking oils such as corn, rape, vegetables or sunflowers are used. Oil with a high smoke point, which means they can withstand high temperatures before burning. Butter has a low point of smoke 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.

After the oil temperature, then immersion of the food, it is important that the oil temperature remains constant. The food should not be overcrowded in the pan, otherwise the temperature could be reduced too low, causing the food to cook slowly. The final result of an excessive crowd is wet and oily food. When monitoring the temperature, the thermometer with deep frying is useful, so the chef knows when to allow temperatures between doses.

Fast cooking with shallow frying leaves foods with its soluble nutrients intact, although this method can reduce the values ​​of antioxidants of some vegetables. Some studies have been increasing the content of antioxidants of cooked carrots, peppers,potatoes and broccoli. This conflict in data from various studies shows the need for more information before it can be concluded about the effect of heat on food. Experts generally agree with excessive oil in any fried foods, can negatively affect the circulatory system and often contribute to heart disease.