A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan. This procedure is undertaken to quickly seal in juices in the food as the fried crust encloses and keeps the inner meat moist. Food is generally cooked until brown on one side, then turned over so it can be cooked until brown on the other side.
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