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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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Pan Fry term - Related Content |
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| A flat-bottomed pan with shallow sides that are slightly curved. They are made of various materials, such as copper, cast-iron and aluminum, and some have a non-stick coating ... |
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| A round, deep pan that may have straight sides with a slightly rounded base or more commonly a round base that slopes out and upward. Used for cooking of numerous ingredients that ... |
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| A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a ... |
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| A type of bread that has been a Latin American staple for centuries. Pan Cubano is prepared using bread flour or all-purpose flour and a starter is used as a leaven. It is similar ... |
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| A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking. Hot metal handles on ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the turkey pieces are larger and thicker, and the cooking process usually requires more time. High ... |
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Pan-frying is similar to sautéing except that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may require more time. Like sautéing, ... |
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| Sautéing | Pan-Frying
Sautéing
Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' ... |
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| Amaranth | Corn | Millet
Frying is a dry heat cooking method that generally requires the use of a heavy-bottomed skillet and a small quantity of oil or fat to cook the ... |
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Frying
Frying is a dry heat cooking method, which is a quick and simple way
of cooking ham. It is a cooking method used on city hams, country ham, ... |
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| Pan roasted fillets are topped with a creamy scallion studded sauce. |
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| A simple marinade gives these lamb chops an elegant taste. |
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| A rich, smooth gravy, made from the meat drippings, that will provide a savory sauce to enhance the flavor of any meat or potato dish. |
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| Quick to throw together for a hectic weeknight. I used frozen broccoli and peas. My 9-year old helped make it and thought it was delicious. |
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| Nothing matches the authentic flavor of turkey gravy prepared with pan drippings. |
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