Deep frying means cooking food in oil deep enough to cover it to allow the food to float in the oil. Use a heavy bottomed pan with sides that go up at least two inches. What makes shallow frying so different from typical frying is the amount of oil that is used and how much the oil covers the food items that you are frying. The food should be battered or breaded (depending on your recipe). Hot water cornbread is a good way for a cook to make cornbread if he or she isn't sure about doing it in the oven. It is typically used to prepare portion-sized cuts of meat, fish, and patties such as fritters. Chunky Vegetables. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Ready to learn about one of the easiest cooking methods around? Lifting the pan from the cooktop can minimize pops and splatters, but don't turn off the heat source until you're done cooking. Shallow frying is faster than grilling, baking or sautéing, and can save you valuable time fixing dinner on busy nights. Shallow frying is an oil-based cooking technique. Then add the food and cook it until the underside is browned before turning over and cooking the second side in the same way. Meaning of shallow frying. Along with coconut oil and olive oil, avocado oil is a good oil to use for shallow frying. What’s more, it can be done in an ordinary pan and doesn’t require any special equipment.

It is a high-heat process (usually between 160–190°C) promoting browning and, in some cases, a Maillard reaction. In this method it’s best to cover the base of the pan in enough oil to stop the food sticking. Shallow frying is the method of choice for cooking hot water cornbread, which needs to be fried rather than baked.

You may be able to find more information about this and similar content at, Simple Roasted Butternut Squash Soup Is So Good, How to Dry Brine a Turkey for Thanksgiving, Learn How to Spatchcock a Turkey for Thanksgiving, How to Make Royal Icing Without Meringue Powder, It's So Easy to Make Your Own Taco Seasoning, Learn How to Cook Perfect Lentils Every Time. Fried foods are best enjoyed right away while they’re hot and the exterior is still nice and crispy. Butter has a low smoke point and should never be used with deep or shallow frying techniques. Every item on this page was chosen by The Pioneer Woman team. We loved it. • Meat – soft pieces of meat, boneless, tenderized (escalope, schnitzel), • Vegetables –cut into identical size pieces. Use tongs or a spatula to turn the food and cook on the other side until it is also browned to a turn. Shallow frying, which is also often referred to as pan frying, is a method in which you fill a shallow pan with oil, let it bubble and heat up, and place the food in the pan, making sure that the food sizzles as soon as it hits the pan. The aim is for fried foods to be crunchy on the outside and tender on the inside. Breaded foods should stand on a wire rack at room temperature for 20 to 30 minutes before frying so the coating has time to set and dry a bit. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Blackened bits at the bottom of the pan are often a sign that the food is overcooking. To test the temperature of the oil, you can use a thermometer, or you can drop a bit of water into the pan. Pan-frying, a.k.a. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Hot oil can easily destroy wood and plastic. Read on for more easy tips on how to master shallow frying. Most of … Shallow frying means cooking food in oil with a depth that reaches about half of the thickness of the food with the food touching the bottom of the pan all throughout. The food will be well-browned. If you’re looking for something a little lighter, try her Pork Milanese or Crispy Chicken with Caesar Salad. It differs from sauteing, in which less oil is used and the food is stirred or moved around constantly. Food is cooked evenly, since it is completely submerged in oil.

As your skills improve, you can move on to deep frying.

Resultantly, foods that are battered and fried are sometimes called “crisp-fried.”[4][5], Learn how and when to remove this template message, "Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil", "Stability of fat-soluble vitamins and PUFA in simulated shallow-frying", "Why Starch Gets Crispy When Fried | Cook's Illustrated",, Creative Commons Attribution-ShareAlike License, This page was last edited on 21 October 2020, at 19:39. Just make sure it's made of metal, or it will melt when exposed to the hot oil. In shallow frying the food is only partly submerged in oil allowing one side to be cooked. Shallow frying is an easier sell than deep frying, for sure. It is usually used to cook small pieces of meat or fish that are generally covered in flour, or some type of batter. If the oil begins smoking, it means it's gotten too hot. In shallow-frying, also called pan-frying, a small amount of oil is put into a saucepan, the oil is heated, and then the food is added and cooked. A cast iron skillet is recommended.

The oil is usually heated to a medium-high temperature to promote quick cooking and browning. Just fill the pan with oil to about half the depth of the item you’re frying, cook the first side through, then flip it over to achieve a perfect golden brown exterior on both sides. In shallow frying, the food must sit undisturbed for a few minutes in the pan so a crust can form and the food can brown properly. Τhe basic difference between the two being the quantity of oil. Any good cast iron skillet will do for it and I find it easier to maintain the oil temperature, as long as I'm keeping an eye on it. This article has been viewed 12,935 times. If the water sizzles and evaporates immediately, the oil is ready to use. Learn more... As an alternative to deep frying, shallow frying is used to lend a crispy texture to small, delicate foods without the need to completely submerge them in oil. [2], Both deep-fried and shallow-fried foods are often battered, breaded or floured (usually with wheat flour or corn starch) prior to being cooked. She put onion in hers so it always turned out a little like a hushpuppy.

Shallow frying is perfect for both firm foods like fresh vegetables and tender cuts of meat as well as more delicate ones like eggs, fish, doughnuts and crepes. wikiHow is where trusted research and expert knowledge come together. Some type of coating is used very often in this method: flour, breadcrumbs or batter. There should be enough space between each item in the pan to keep them from touching or overlapping. Give the oil a few minutes to reheat to the optimal temperature between batches.

Your best bet will be to dump it out and heat up fresh oil. Place the food in the frying pan allowing it to fall away in the opposite direction to you. In this way, even if oil splatters it will not come towards you. Thanks to all authors for creating a page that has been read 12,935 times. The color must be light to dark golden brown. By using our site, you agree to our. Shallow frying is a cooking technique that involves cooking in oil, generally in a frying pan. The rigid coating increases the palatability of fried foods by inhibiting moisture loss and creating the desirable ‘crispiness’ trait. For this reason, the selection of the right fat is important. It's easier to bring it up to temperature or bring it down.

The end result of over crowding is soggy and greasy food. It is a high-heat process, promoting browning and, in some cases, a Maillard reaction. Information and translations of shallow frying in the most comprehensive dictionary definitions resource on the web. The oil is usually heated to a medium-high temperature to promote quick cooking and browning. This is a good way to burn yourself! You have to be careful not to make the batter too thick though, or the cornbread won't cook through before it gets too brown on the outside. Experts generally agree excessive oil in any fried foods can negatively affect the circulatory system, often contributing to heart disease. If you overfill the pan, the temperature of the oil will fall and you will experience the same situation described above. Shallow frying can also be used to cook vegetables. Whereas, in deep frying the food is completely submerged in hot oil. Τhe basic difference between the two being the quantity of oil. In shallow-frying, also called pan- frying, a small amount of oil is put into a saucepan, the oil is heated, and then the food is added and cooked. Shortening is also a good choice for shallow frying and is often used for frying chicken. Shallow frying is an oil-based cooking technique. If the water sizzles then evaporates immediately, the oil is ready. Don’t simply plop the food over into the pan. The correct temperature is, perhaps, the most important point of the entire process. Studies have shown that the margarine, virgin olive oil and similar cooking oils oxidize and destabilize substantially when they are shallow-fried, especially when compared to oils used during baking. This content is imported from {embed-name}.

Some cooks recommend cooking the "presentation" side of the food first, since this side will be better browned. If the oil’s temperature is too low, the food with absorb a large quantity of oil and produce a greasy final product. You can use a food thermometer (the oil should be about 375˚), or you can drop a small splash of water into the pan (about 1/4 teaspoon). References. Turn as soon as the right crust has formed. It is equally important for the fat to be at the right temperature; if it is too hot, the crust will burn and the inside will remain raw, if not hot enough, the crust will not develop properly and the food will absorb too much fat. Add the food to the oil carefully and from a short distance to avoid splashing. Shallow-fried foods are often battered. You can see the shallow frying process step-by-step, by clicking on the pictures. Since the food is only partly submerged, it must be turned over partway through the cooking process.

In shallow frying, the oil must cover about 1/3 of the height of the food and not cover it, while in deep frying the food is immersed in the oil. It's such an easy way to get browned, crispy crust and great flavor without having to fill a whole pot with oil, or break out the oil thermometer like you would have to with deep frying. Shallow frying is a cooking technique that involves cooking in oil, generally in a frying pan. We use cookies to make wikiHow great. 2012 - 2020 If you’re a steak lover, you’ll go nuts over her Crispy Steak Fingers. In contrast to sautéing, in frying cooking is achieved from the heat of the oil and not from the immediate contact with the frying pan. Subscribe to our newsletter and stay tuned with all our new recipes, cooking classes, restaurant news and offers and much more! If the water just sits on the oil and doesn't sizzle, wait a couple more minutes and test again.