April 2017 Cooking Technique Class – Pan Frying and Deep Fat Frying

CT 101 COOKING TECHNIQUE – PAN FRYING AND DEEP FAT FRYING

Deep fat frying and pan frying are essentially dry heat cooking methods. Fat in its liquid state is used as the cooking medium. The hot fat quickly sears the surface, sealing in the natural juices and cooking the interior of the item. The proteins used may be breaded or battered. Deep fat frying requires enough fat to submerge the item. Once the item is sealed, the internal moisture is heated and actually steams the interior of the item. While cooking, the temperature of the fat must be maintained at 350°F. The item is allowed to swim and must be gently turned once with tongs or a spider to ensure even browning.

The characteristics of fried foods are a crisp, brown exterior with a tender, moist interior.

Class attendees will learn the following:

• To differentiate between panfrying and deep fat frying
• Explore safety precautions for this technique
• Learn about the equipment needed
• Appropriate cooking medium and its properties
• Distinguish between breaded and batter fried items
• Optional components for this technique
• Proper sequence of this technique
• Challenges and possible pitfalls while executing
• Proper mise en place (preparation) is essential for all cooking methods.