Editing Pan frying

{{short description|Cooking technique}}
{{Refimprove|date=September 2012}}
[[File:Pan frying sausages.jpg|thumb|Pan frying [[sausages]] can make use of the inherent fat of the meat.]]
'''Pan frying''' or '''pan-frying''' is a form of [[frying]] food characterized by the use of minimal [[cooking oil]] or [[fat]] (compared to [[shallow frying]] or [[deep frying]]), typically using just enough to lubricate the [[Frying pan|pan]].<ref name="McGinnis 2006"/> In the case of a greasy food such as [[bacon]], no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium,<ref name="McGinnis 2006"/> and on correct temperature and time to not overcook or burn the food.<ref name="Boskou Elmadfa 2016"/> Pan frying can serve to retain the moisture in foods such as meat and seafood.<ref name="Publishing 2005 p. 198"/> The food is typically flipped at least once to ensure that both sides are cooked properly.<ref name="Kho Horton 2015"/>

== Specifics ==
Pan frying takes place at lower heat than [[sauté|sautéing]].<ref name="Gisslen Griffin Bleu 2006"/><ref name="Brown 2014"/> This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state.<ref name="Gisslen Griffin Bleu 2006"/> However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of [[steam]]; the force of the steam escaping keeps the oil from soaking into the food.<ref>{{cite web|title=The Difference Between Saute, Pan Fry and Stir Fry|url=http://www.reluctantgourmet.com/saute-pan-fry-and-stir-fry/|website=The Reluctant Gourmet|date=30 April 2010 |access-date=27 February 2016}}</ref> The same amount of oil is used as for sautéing – just enough to glaze the pan.

==Equipment==
[[File:Flickr - cyclonebill - Andebryst.jpg|thumb|[[Duck meat]] being pan fried]]
Generally, a shallower cooking vessel is used for pan frying than for [[deep frying]]; however, using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter. A denser cooking vessel is better than a less dense pan because the added mass will improve temperature regulation. An electric [[skillet]] can be used analogously to an electric [[deep fryer]], and many of these devices have a [[thermostat]] to keep the liquid (in this case, oil) at the desired temperature.

== Breading ==
Foods to be pan fried are sometimes covered with a [[Batter (food)|batter]] or [[breading]].<ref name="Gisslen 2010"/><ref name="Marcus 2013"/> Batters consist of dried ingredients such as flour or [[cornstarch]] in conjunction with liquids such as milk, water or other beverages. Breading can be as simple as dusting the food in flour or, more commonly, what is called the "standard breading procedure",<ref name="Gisslen 2010"/> which involves first dusting the food in flour (taking care to shake off the excess), then dipping it in beaten [[Egg as food|eggs]], and finally putting it into [[bread crumbs]] (or some other form of outer coating).<ref name="Gisslen 2010"/> The food is seasoned with salt and pepper prior to applying any coating. Allowing the food to rest for 15–30 minutes before frying but after applying the breading enables the coating to stick to the food with greater tenacity.

==See also==
{{portal|Cooking|Food}}
* [[Frying]]
** [[Deep frying]]
** [[Shallow frying]]
** [[Frying pan]]
* [[Sautéing]]

==References==
{{Reflist|refs=
<ref name="Gisslen Griffin Bleu 2006">{{cite book | last1=Gisslen | first1=W. | last2=Griffin | first2=M.E. | last3=Bleu | first3=Le Cordon | title=Professional Cooking for Canadian Chefs | publisher=John Wiley & Sons | year=2006 | isbn=978-0-471-66377-5 | url=https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA313 | access-date=April 22, 2017 | page=313}}</ref>
<ref name="McGinnis 2006">{{cite book | last=McGinnis | first=S.M. | title=Field Guide to Freshwater Fishes of California: Revised Edition | publisher=University of California Press | series=California Natural History Guides | year=2006 | isbn=978-0-520-23728-5 | url=https://books.google.com/books?id=WgImDQAAQBAJ&pg=PA445 | access-date=April 22, 2017 | page=445}}</ref>
<ref name="Brown 2014">{{cite book | last=Brown | first=A.C. | title=Understanding Food: Principles and Preparation | publisher=Cengage Learning | year=2014 | isbn=978-1-285-95449-3 | url=https://books.google.com/books?id=Mt7KAgAAQBAJ&pg=PA105 | access-date=April 22, 2017 | page=105}}</ref>
<ref name="Boskou Elmadfa 2016">{{cite book | last1=Boskou | first1=D. | last2=Elmadfa | first2=I. | title=Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition | publisher=CRC Press | year=2016 | isbn=978-1-4398-0683-8 | url=https://books.google.com/books?id=3AvMBQAAQBAJ&pg=PA293 | access-date=April 22, 2017 | page=293}}</ref>
<ref name="Publishing 2005 p. 198">{{cite book | last=Publishing | first=DK | title=The Cook's Book: Techniques and tips from the world's master chefs | publisher=DK Publishing | year=2005 | isbn=978-0-7566-6560-9 | url=https://books.google.com/books?id=ZAM3TJfP09cC&pg=PA198 | access-date=April 22, 2017 | page=198}}</ref>
<ref name="Kho Horton 2015">{{cite book | last1=Kho | first1=K.L. | last2=Horton | first2=J. | title=Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking | publisher=Potter/TenSpeed/Harmony | year=2015 | isbn=978-0-385-34469-2 | url=https://books.google.com/books?id=G1SWBgAAQBAJ&pg=PA160 | access-date=April 23, 2017 | page=160}}</ref>
<ref name="Gisslen 2010">{{cite book | last=Gisslen | first=W. | title=Professional Cooking, College Version | publisher=John Wiley & Sons | year=2010 | isbn=978-0-470-19752-3 | url=https://books.google.com/books?id=N5el9CYbEP0C&pg=PA152 | access-date=April 23, 2017 | page=152}}</ref>
<ref name="Marcus 2013">{{cite book | last=Marcus | first=J.B. | title=Culinary Nutrition: The Science and Practice of Healthy Cooking | publisher=Elsevier Science | year=2013 | isbn=978-0-12-391883-3 | url=https://books.google.com/books?id=p2j3v6ImcX0C&pg=PT140 | access-date=April 23, 2017 | page=140}}</ref>
}}

==External links==
* {{commons category-inline|Pan-fried food}}

{{Cooking Techniques}}

[[Category:Cooking techniques]]
[[Category:Culinary terminology]]
[[Category:Fried foods]]