How To Cook Session 2

Using Essential Cooking

Techniques
Method 2, Part 2
 Pan-fry larger cuts of meat in a small amount of oil. Pan-frying is very
similar to sautéing. It involves cooking food in a pan, using oil. However, pan-
frying is typically used for larger pieces of meat—such as chicken breasts,
steaks, pork chops and fillets of fish—which have not been cut into pieces.It is
also done at a lower heat than sautéing, to ensure that the larger food items
do not burn on the outside before they are cooked in the middle.
 Shallow-fry foods like chicken or fish with oil in a pan. Shallow-frying is the
same as pan-frying, except for the amount of oil used. With pan-frying the
pan is simply coated thinly with oil, whereas with shallow-frying the oil
typically reaches about halfway up the sides of the food being cooked.This
method is used for cooking food such as fried chicken, battered shrimp
and eggplant parmigiana.
 Deep-fry foods in oil to make them crispy on the outside. Deep-frying
involves completely immersing the food in hot oil. With this type of frying,
the food does not need to be flipped over halfway through cooking, as the
coating of oil allows it to cook evenly on all sides.
 Stir-fry foods in a wok with a bit of oil. Stir-frying, a staple of Chinese
cooking, is more or less the same as sautéing—the food is cut into small
pieces and cooked in oil in a hot pan. The only difference is the type of pan
used; stir-frying is done in a wok—which has a deep bowl with gently sloping
sides and is made from thin metal.[8]The shape of the wok allows you to
control the cooking temperatures of different foods in the pan—the bottom of
a hot wok’s cooking bowl is much hotter than the sides are.