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Definition

Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface (griddle plate).

Methods

There are four methods of frying using a shallow amount of fat or oil.

• Shallow Fry: cooking of food in a small amount of fat or oil in a frying pan or saute pan. The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and coloured.

• Saute:
  • cooking tender cuts of meat and poultry in a saute or frying pan. After cooking, the fat is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. Only tender foods can be used.

  • also used when cooking, for example, potaoes or onions when they are cut into slices or pieces and tossed in hot shallow fat or oil in a frying pan till golden brown.

• Griddle: e.g. hamburgers, sausages, sliced onions, are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently during cooking.

• Stir Fry: fast frying in a wok or frying pan in a little fat or oil, e.g. vegetables, strips of beef or chicken

Advantages

• Quick method of cooking

• No loss of soluble nutrients

• Good colour

Disadvantages

• Only suitable for expensive cuts of meat

• Not easily digested

• Requires to be supervised

Examples of foods which you might choose to cook by shallow frying:

Eggs, e.g. omelettes; Fish, e.g. sole, plaice, trout, cod, herring; Meat, e.g. lamb noisettes, kidneys, beef Stroganoff; Poultry, e.g. chicken saute chasseur, chicken parmentier;

Vegetables, e.g. onions, cauliflower, chicory; Potatoes, e.g. saute, byron, macaire; Sweets and pastries, e.g. jam omelette, pancakes; Savouries, e.g. croque monsieur.