Frying

Frying is the cooking of food in oil or another fat.^[a]^[1] Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan".^[2] A large variety of foods may be fried.

Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).

^ editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste; Hunter, Philéas Gilbert ; text translated from the French by Marion (1977). The New Larousse Gastronomique : The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers. pp. 299, 307. ISBN 0-517-53137-2. {{cite book}}: |last1= has generic name (help)CS1 maint: multiple names: authors list (link)
^ Peterson, James (April 2003). Essentials of Cooking. Artisan Books. ISBN 978-1-57965-236-4.

[2] tor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste; Hunter, Philéas Gilbert ; text translated from the French by Marion (1977). The New Larousse Gastronomique : The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers. pp. 299, 307. ISBN 0-517-53137-2. {{cite book}}: |last1= has generic name (help)CS1 maint: multiple names: authors list (link)

[3] Peterson, James (April 2003). Essentials of Cooking. Artisan Books. ISBN 978-1-57965-236-4.

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