the.com/pan fry
The shallow art of letting heat and oil do the bragging.
means To cook food in a hot pan with a modest amount of oil or fat, enough to crisp and brown but not enough to submerge it.
from A plain compound of "pan" and "fry," each old and earthy. "Pan" descends from Old English "panne," a shallow cooking vessel, with cousins across the Germanic languages and possibly an ancient borrowing from Latin "patina," a flat dish. "Fry" comes through Old French "frire" from Latin "frigere," to roast or fry. Put together, the phrase simply names the method: frying in a pan, as opposed to deep-frying in a pot of fat or roasting in an oven.
- oil depth
- Uses far less fat than deep frying
- maillard magic
- Browning happens above 285 Fahrenheit, not boiling point
- contact matters
- Only the touching surface crisps and colors
- crowding sin
- Too much food steams instead of sears
- oil choice
- High smoke points beat fancy olive oil here
cast iron skillet sear — culinary technique used by restaurants like thomas keller's french laundry to crust meats at high heat in shallow oil
stir fry wok cooking — asian cooking method where ingredients are quickly cooked in minimal oil in a wok, popularized in chinese cuisine for centuries
shakshuka preparation — middle eastern dish cooked by pan frying eggs in tomato sauce, traditional in israel, palestine, and north africa