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Everything about Pan frying
Cooking technique
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat, typically using just enough to grease 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. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: Pan fryingA 5-minute orientation
- Skim a recent paper: Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano filletsInfluential work since 2022
- Pick up a classic book: Everything's Eventual. 14 Dark TalesThe most-reprinted book on the subject
- Read the landmark paper: Pan-frying may induce phytosterol oxidationCited 64 times
- Go sideways: Shallow fryingA closely related topic
- Go sideways: List of cooking techniquesA closely related topic
📖 Definitions
Verb present participle and gerund of pan fry
🏆 Landmark papers (most cited)
Pan-frying may induce phytosterol oxidation
Out of the frying pan…?
Tocopherol losses during pan‐frying
(Out of the Frying Pan……………)
Out of the Frying Pan, Into the Fire
The Eleatic non-stick frying pan
Accumulation of Peroxides in Pan‐Frying Oil
Out of the Frying Pan Into the Fire?
🆕 Influential since 2022
Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets
Acrylamide increases and furanoic compounds decrease in plant-based meat alternatives during pan-frying
From the Frying Pan into the Fire? Climate Change, Urbanization and (In)Security in Pacific Island Countries and Territories
From the HOMEChem frying pan to the outdoor atmosphere: chemical composition, volatility distributions and fate of cooking aerosol
Oil polyunsaturated fatty acid composition but not tocopherol levels determine oxylipin formation in plant and algae oils during pan-frying
📚 Books worth reading
Everything's Eventual. 14 Dark TalesStephen King · 2002
Dark LoveNancy A. Collins, Edward E. Kramer · 1995
Lunch at the Gotham CafeStephen King · 2016
The Year's Best Fantasy and HorrorEllen Datlow, Terry Windling · 1996- 📕Furaipan jīsanToshiko Kanzawa · 1969
- 📕How to enjoy your Sunday Nite ChefDow Chemical Company. Special Products Division · 1945
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
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- Frying Frying is a method of cooking where food is made in oil or animal fat. Frying is believed to have first appeared in Ancient Egypt around 2500 BC, with…
- Deep frying Deep frying (sometimes referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly…
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