Cooking Methods: Pan-Frying

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Culinary Agents

Jun 16, 2020

Pan-frying is the dry heat cooking method that uses slightly more fat or oil than sauteing and cooks food at a slightly lower temperature than sautéing.

Pro-tip: Do not crowd the pan. Too much food in the pan lowers the temperature of the oil and doesn't allow moisture to dissipate, causing the food to steam, boil or become greasy.

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