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Pan Frying Tips

By SkinnyandMini | May 19, 2009

• Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; using enough oil to, at most, cover the food to be cooked only half way.
• Avoid water and oil because they do not play well together.
• Keep an eye on your temperature and monitor the heat/flame. It is important to adjust the heat/flame as the oil gets very hot. You do not want the oil to smoke.
• Consider how much oil you are using. Remember as you add food the oil will begin to rise. You do not want the hot oil to overflow out of the saute pan or pot.
• Be careful as the hot oil tends to splatter. I always like to wear long sleeves to avoid any splash burns on my arms.
• Don’t over crowd the pan. You must make sure the oil can cook all around the food. You can hold cooked food in the oven at 200 degrees F while you fry the rest of the batch.
• If the frying pan catches fire, quickly cover it with a lid and turn off the heat or remove from heat. It’s not a bad idea to always have a full chemical fire extinguisher in the kitchen.

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