1. This type of cooking involves cooking food in oil or melted fat. It is a moist- heat cooking

2.  Sautéing  Stir-frying  Pan frying  Deep-fat frying

3.  Locks in flavor and develops great texture – known as crunch in cooking  Pan should be larger in circumference than heat source – less chance drip and catch fire  Fresh, clean oil better  Never fill more than half full of oil – 3 inches  Constantly monitor temperature – keep steady  Most is done at 375 degrees F

4.  Remove food from hot oil – Asian wire mesh skimmer, slotted spoon or pair of spring loaded tongs.  Paper towel covered plate or baking sheet  Clean paper bag below paper towel  Remove food in same order they were added  Clean after cooled – gum deposits.

5.  Fats are heated to high temperatures – brown, crisp  Smoking point – temperature that oil begins to break down  Animal fats – low smoking point –  Vegetable oils – relatively high  Smoking point drops 10 degrees each time oil is re-used.  Exposure to heat, food, and air degrades quality of oil

6.  Food in oil too long soaks up a lot of oil  Adjust heat as you go  Not stick to pan or soak up too much oil – make sure oil is hot enough - test  Don’t be tempted to turn food before done/browned – peek

7.  Moist foods can make fats spatter, burning anyone in range  Fats ignite easily 600 degrees  All cords and pan handles secure  Use hot pads and caution when working with oil  Do not overload – lowers temp, overflows, soaks up more oil  Make sure oil is completely cooled before moving the pot or disposing of the oil.

8.  Have once in a while  Limit time in the fat –  Steam first.