When shallow frying, the food is cooked in a small quantity of fat or oil. There are four different types of shallow frying.
- Shallow frying where the food is fried on both sides in oil or fat in a frying pan.
- Sauté where the food is tossed in hot fat or oil to cook quickly. A sauté pan is ideal but a frying pan can be used
- Griddle fried where the food is cooked quickly on a lightly oiled hot plate or Griddle pan.
- Stir-fried where the food is tossed in hot fat or oil over a very high heat, usually done in a wok but a frying or sauté pan can also be used in an emergency.
This is a quick method that can add colour, flavour (from the oil or fat) and a crisp finish to most foods as required.
It’s important to use a pan of a suitable size for the food that you intend to cook and not to crowd the pan as this can affect the quality of the result. As always care should be taken when moving hot pan and especially when tossing a pan with hot oil in it. Finally never leave a pan unattended as oil and fat can catch fire when too hot.