Shallow-frying is popular in all cuisines. It involves a small amount of fat being heated before the food item is added. Heat control is extremely important, as low heat would mean that the food item will stick or not seal immediately and "boil" instead of fry in the pan. If the heat is too high the outside would caramelise too quickly and burn, while the centre remains raw.
Stir-frying, pan-frying and sautéing use the shallow-frying technique. To sauté food means to toss the items in hot fat and stems from the French term meaning "to leap", as the food bounces when tossed in the pan. The food item is quickly browned and tossed throughout the cooking process. If meat is cooked sauté style, the sediment formed in the pan can be used in a sauce to accompany the meat.
In pan-frying, either butter by itself or a mixture of butter and oil is used to seal the food item. The pan is heated, then the fat is added and once it has reached the desired temperature, the food item is carefully added. Food items should be turned once the presentation side is golden brown and it is important not to turn the item too often, as this will damage the crust.
Butter is used due to the superior flavour that results. However, due to its low melting point it can burn quite easily. Oil is often added because it has a higher melting point, which prevents the mixture burning. You can also use ghee (clarified butter), which has a higher melting point as a result of the water content having been cooked out. Some chefs seal a food item in oil first for colour, then finish the item in butter for additional flavour. Parmentier and Parisienne potatoes are examples of this technique.
Chef's Hint: Always tilt the pan away from you when putting the food into it to prevent getting burnt by splashing fat!
Stir-frying is a quick method of cooking that originated in Asia. The food items are cut into small, uniform segments to allow fast and even cooking. The food is sealed and continuously moved through the wok with a chan. The desired sauces are added, the food is tossed through and then served.
A variety of pans can be used for shallow-frying. Iron pans are ideal for shallow-frying and sautéing since they are heated quickly and food does not stick. It is important not to wash iron pans, or, if they must be washed, then they must be seasoned with salt. This is done by heating the pan with a layer of salt and then wiping with a dry cloth. The salt acts like a scourer, removing any residue. The pan is then wiped with oil to avoid rusting.
Many coated non-stick pans are now available. Many of these should not be cleaned using a scourer, as the coating may be damaged. Check the manufacturer's instructions in regards to cleaning.
Protein
Fruits and Vegetables
Farinaceous
Dairy
Shallow-Frying Vegetables, Legumes and Fruit
Vegetables are shallow-fried to create a gloss on the outside, e.g. turned carrots glacé style and buttered beans. Starchy vegetables such as potatoes can be sautéed to provide a crisp exterior, e.g. rissoler-style potatoes.
Eggplant and zucchini can be crumbed and then shallow-fried. Coating the vegetable in flour prior to frying enhances the appearance and texture of the finished product. Soy beans and lentils are popular alternatives to meat and can be processed into cutlet shapes, sausages and patties, then shallow-fried, to create a variety of menu offerings for vegetarians. Textured Vegetable Protein (TVP) is also used as an alternative to meat and can be used to emulate popular meat dishes.
Fruit is often shallow-fried in flambé cooking. The fruit is sealed in butter to enhance the flavour and then flamed with burning spirits. Citrus fruit juice and sugar are used to finish the dish.
Shallow-Frying Farinaceous Items
Bread can be shallow-fried for a range of menu uses. To make croûtons, bread is diced and then fried in butter. Croûtons can be served as part of a dish such as Caesar salad or an avocado and orange salad. Heart-shaped croûtons can be used to garnish dishes or to act as a base for a steak, to absorb some of the juices.
In Austria and Bavaria, leftover bread rolls are sliced about 1cm thick, drawn through egg wash and pan-fried in butter. Once browned, they are sprinkled with cinnamon and sugar and served with fruit compote. French toast is a favourite breakfast item which uses stale bread slices drawn through an egg and milk mixture and then pan-fried. Roti, chapatti and parantha are types of unleavened bread that are shallow-fried.
Cereals such as polenta and semolina are cooked using the absorption method, set in the fridge, cut into shapes and then pan-fried.
Rice is often reheated by shallow-frying with butter. The same applies to all types of pasta, with the pasta tossed through with butter or oil, plated and then topped with sauce or pesto.
Asian noodle dishes, such as those that use Hokkien, buckwheat and rice noodles, are mainly finished off in the wok. The street vendors of South East Asia, China and Japan offer an amazing range of tantalising options!
Shallow-Frying Dairy Items
Similar to grilling, many cheese types can be shallow-fried, e.g. paneer, haloumi, mozzarella, goat’s cheese and feta. The cheese can be cut into slices or diced, fried off and then added to dishes to provide texture and flavour. Filo parcels with ratatouille and haloumi is one example. Many cheeses are also combined with cereals to add extra flavour, such as grated Parmesan in polenta. Milk can be used as a base with semolina for shallow-fried desserts such as semolina cinnamon slice.
Shallow-Frying Protein Items
Shallow-frying can be used for all protein items. Meat can be cut into small strips and fried, e.g. for sautéed or stir-fried beef. Poultry is also often cooked this way as part of a dish. Many Asian dishes use meat or poultry cut into small segments and then fried in a wok.
Make sure that you use the correct oil for the dish. Oils can have a strong flavour, which has to be in harmony with the other flavours in a dish. For example, you would not use olive oil for a Chinese stir-fry. Likewise, you would not use peanut oil for frying a steak.
Chef’s Hint: Make sure you do not burn the sediment in the pan, as this will make the sauce bitter.