Frying

Unfortunately, frying has gotten quite a bad reputation, due perhaps to the prevalence of overly greasy, poorly fried fast foods. When food is fried properly, it is light, crispy, and flavorful. Unlike sautéing, frying is dependent on the food making initial contact with the oil when it is very hot, searing the food’s surface to make it crispy, while sealing in moisture and flavor. You can fry in either a saucepan or a skillet. The wider the pan you use, the more food you can fry at one time, but you will need more oil and you will have to work faster to prevent the food from burning. Ideally, fried food should absorb little or no oil as long as you follow some simple guidelines.