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Frying Range
Frying is the cooking of food in cooking oil, oil or another fat. 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". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian Ancient Egyptian cuisine, kitchen, during the Old Kingdom of Egypt, Old Kingdom, around 2500 BC.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 Around the Middle Ages, fried food became a common delicacy for wealthy people, with fried meats and vegetables becoming popular dishes. It is believed that frying was created, and used, as a way to preserve food. Variations Unlike water, fats can reach temperatures much higher than 100 °C (212 °F) before boiling. This paired with their heat absorption properties, neutral or desired taste, and non-tox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old Kingdom Of Egypt
In ancient Egyptian history, the Old Kingdom is the period spanning –2200 BC. It is also known as the "Age of the Pyramids" or the "Age of the Pyramid Builders", as it encompasses the reigns of the great pyramid-builders of the Fourth Dynasty of Egypt, Fourth Dynasty, such as King Sneferu, under whom the art of pyramid-building was perfected, and the kings Khufu, Khafre and Menkaure, who commissioned the construction of the Giza pyramid complex, pyramids at Giza. Ancient Egypt, Egypt attained its first sustained peak of civilization during the Old Kingdom, the first of three so-called "Kingdom" Egyptian chronology, periods (followed by the Middle Kingdom of Egypt, Middle Kingdom and New Kingdom of Egypt, New Kingdom), which mark the high points of civilization in the lower Nile Valley. The Periodization of Ancient Egypt, concept of an "Old Kingdom" as one of three "golden ages" was coined in 1845 by the German Egyptology, Egyptologist Christian Charles Josias von Bunsen, Baron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nut (fruit)
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts, but in a botanical context, "nut" implies that the shell does not open to release the seed (Dehiscence (botany), indehiscent). Most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. Definition A seed is the mature fertilised ovule of a plant; it consists of three parts, the embryo which will develop into a new plant, stored food for the embryo, and a protective seed coat. Botany, Botanically, a nut is a fruit with a woody pericarp developing from a syncarpous gynoecium. Nuts may be contained in an Bract#Involucral bracts, involucre, a cup-shaped structure formed from the flower bracts. The involucre may be scaly, spiny, leafy or tubular, depending ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries, or simply fries, also known as chips, and finger chips (Indian English), are '' batonnet'' or '' julienne''-cut deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally made from sweet potatoes instead of potatoes. Preparation The standard method for cooking french fries is deep f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Chip
Potato chips (North American English and Australian English; often just chip) or crisp (British English and Hiberno-English) are thin slices of potato (or a thin deposit of potato paste) that has been deep frying, deep fried, baking, baked, or air frying, air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and Edible salt, salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavours, artificial flavors, and Food additive, additives. Potato chips form a large part of the snack food and convenience food market in Western countries. The global potato chip market generated total revenue of US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year (which was $46.1 billion overall). History The earliest known recipe for potato chips is in the English cook William Kitchiner's b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries, a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying Pan
A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods. It typically ranges from in diameter with relatively low sides that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower-heat cooking. History Copper frying pans were used in ancient Mesopotamia. Frying pans were also known in ancient Greece, where they were called () and teganon (τήγανον) and Rome, where they were called ''patella'' or ''sartago''. The word ''pan'' derives from the Old English . Before the introduction of the kitchen stove in the mid-19th century, a commonly used cast-iron cooking pan called a 'spider' had a handle and three legs used to stand up in the coals and ashes of the fire. Cooking pots and pan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallow Frying
Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. Technique It is a medium-high to high heat cooking process. Temperatures between are typical, but shallow frying may be performed at temperatures as low as for a longer period of time. The high heat promotes protein denaturation- browning and, in some cases, a Maillard reaction. Deep frying usually takes place at temperatures between so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Frying
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Specifics Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stir Frying
Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level. The English-lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
