Pan Frying Technique as Fat Cooking Method in Culinary Knowledge

Cooking Method: Pan Frying

What is pan-frying?

• Pan Frying is a fat cooking method by use of minimal cooking oil, just enough oil to lubricate the pan.
• Medium-high temperature and then reduce the heat to allow it to finish cooking more slowly
• Items are usually coated with flour or breaded with bread crumb
• Sauces make separately.

Pan Frying Technique

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Oil and Temperature

• High smoking point oil.
• Clarified butter, olive oil, sunflower oil, corn oil, canola oil, peanut oil, etc.
• Oil temperature at 160 - 175°C.

Smoke Point Temperature

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Equipment and Utensil

• Frying Pan/ Skillet (a heavy-bottomed pan)
• Kitchen spatula/ frying spatula
• Kitchen tongs
• Tray and cooling wire

Pan-Frying Equipment

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Characteristics of Ingredients 

• Tender
• Single portion size or small pieces
• Food is suitable for a pan-frying method: Beef tenderloin, chicken, fish, shellfish, and, vegetables.
• Usually coated with flour or breaded with bread crumbs.

Flour Coating

Breadcrumb Coating

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Dishes and Sauces

• Pan Fried Dover Sole with Meunière sauce
• Fried Chicken Breast with  Remoulade sauce
• Pan-Fried Salmon  Saffron with Beurre blanc sauce.
• Chicken Piccata with Milanese sauce.
• Veal Cordon Bleu

Pan-Frying Dishes

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Pan Frying Technique: Step by Step

• Pre-heated, using medium-high heat for several minutes
• Heat oil to an appropriate temperature.
• Add the main item (usually breaded or flour coated) to the frying pan in a single layer.
• Pan-fry the item on the first side until well browned (as presentation side)
• Turn the item and cook to the desired doneness.
• Remove the item and finish in the oven, if necessary (for a thick item only).
• Drain the item on paper towels
• Serve with appropriate sauce and garnish.

Pan Frying Method Tips

• Cook and fry items as close to service as possible.
• Drain items of excess fat after frying/ cooking.
• Discard fat containing a lot of burn particles.
• Try not to finish fried the items in the oven, the liquid will come out and make the coating soggy.
• Do not overcrowd the pan.
• Cook the food shortly after applying the coatings.
• Turn the food only once as it cooks.
• Served Immediately.

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