Principles of Pan Frying

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Presentation transcript:

Principles of Pan Frying CAH II 6.05 Rebecca Benners

Technique for Pan Frying Pre-heat enough fat (either oil or clarified butter) in a pan to cover about ½ to ¾ of the food Oil temperature should be between 350°F and 375°F Too high – burnt Too low – oily taste The fat should be hot enough to sizzle when food is added but not hot enough to smoke

Technique for Pan Frying Dredge (coat with seasoned flour) and/or bread (dredge, dip in egg wash, then bread crumbs) food prior to cooking. Pat all food dry if it has any moisture on it. Oil should be kept at the proper temperature Allow for rebound (the time it takes for oil to return to proper temperature after cooking a food) When pan frying chicken or any other food it should only be turned once. Turning food too often makes it tough.

Equipment Cast Iron Skillet – made from cast iron, retains heat longer and more evenly. Straight-sided skillet – a skillet with straight sides up about 2 to 4 inches is best for pan frying deep items like chicken Sauté pan – with sloping sides good for items that will be scooped Tongs and spatulas – best used for turning DO NOT USE a meat fork. (for serving only)

Holding, Service, and Safety Food may be kept on a buffet line for no more than four hours. Food must be cooked to its proper minimum internal temperature. Fruits and vegetables - 135°F. Chicken - 165°F. Eggs - 145°F. Pan fried beef, pork, lamb, or veal-145°F. Seafood-145°F.

Vegetables and Fruits Green tomatoes (denser, less moist): sliced, dredged, and fried (Fruit Vegetable) Eggplant: sliced, salted (to remove strong flavors), dredged and/or breaded, and fried. (Fruit Vegetable) Potatoes: sliced, shredded, and/or breaded; can be pan fried still or tossed while pan frying (root / tuber) Squash: sliced, dredged and/or breaded (squash) Fruits that have skins and will hold up to frying, such as apples (pomes), can also be used

Meat For the meat to brown before the inside finishes cooking, chill the meat before cooking. When preparing a veal cutlet for a competition, brown the presentation side first because this is the side that should be face up for judging.

Chicken and Eggs To pan fry marinated chicken, always pat the chicken dry before cooking to enhance browning. Very fresh eggs are best for frying. Fresh eggs hold yolk better and whites run less. A fried egg has its yolk broken while pan frying.

Types of Fried Eggs Over Easy – cooked on both sides with the yellow/yolk slightly runny Over medium – cooked on both sides with the yolk almost firm Over hard – cooked on both sides with a hard yolk Sunny side up – eggs cooked with the yolks up on one side