Pan-Frying vs Shallow-Frying: Techniques Explained
Discover the differences between pan-frying and shallow-frying, two essential cooking techniques that bring out the best in your ingredients.
Notes
Pan-frying is ideal for thinner cuts of meat or vegetables, while shallow-frying is better for items like chicken breasts or fish fillets.
Steps
- 1 Heat a thin layer of oil in a skillet for pan-frying, just enough to coat the bottom.
- 2 For shallow-frying, use more oil, reaching halfway up the sides of the food.
- 3 Pat your food dry before cooking to ensure a crisp exterior.
- 4 Place the food in the pan and let it cook undisturbed until golden on one side.
- 5 Flip the food carefully using a spatula to cook the other side evenly.
- 6 Monitor the heat to maintain a steady sizzle, adjusting as needed.
- 7 Remove the food when it reaches the desired level of doneness and color.
- 8 Drain on a paper towel-lined plate to remove excess oil.
Ingredients to explore
Almond Flour
A finely ground flour made from blanched almonds, offering a delicate nutty aroma and a tender crumb to your baked goods.
All-Purpose Flour
All-purpose flour is a versatile wheat flour that contains a moderate level of protein and gluten, making it suitable for a wide range of baking and cooking needs.
Recipes to try
White Bean Chicken Chili with Green Chiles
A hearty, creamy chili brimming with tender chicken, buttery white beans, and a kick of smoky green chiles.
Shrimp Alfredo Stuffed Pasta Shells
Creamy, cheesy alfredo sauce stuffed into plump pasta shells and topped with succulent shrimp—comfort food at its finest.