Pan-Frying

Pan-frying is the second of three dry heat cooking methods using fat that we are discussing in this chapter. We just explained the technique of sautéing, which uses just enough fat to coat the bottom of the pan. Later we discuss deep-frying, in which food is completely submerged in hot fat. In terms of the amount of fat used, pan-frying lies between these two methods. To pan-fry is to cook foods in an uncovered pan in a moderate amount of fat, generally enough to come half to two-thirds up the sides of the food.