Why Is Minced Beef Suitable for Dry Frying

DRY FRYING - ANGGIE 9.1

Dry frying is where only melted fat/ natural fat is used to fry. It is a very healthy way to fry food because it keeps fat to a minimum and at the same time a good diet.

Dry frying is only for:

• spices
• seeds
• nuts
• beans
• meat
• fish

Things to do when dry frying meat or fish:

• use a frying pan (of course)
• scrub a SMALL amount oil when cooking meat with fat
• dont't pour the food into the frying pan if the pan's not properly heated

Things to do when dry frying spices, seeds, and nuts:

• no need to add oil or flame the surface of the pan
• simply shake the pan from time to time
• it is ready when it gives a distinct aroma

Rules for dry frying:

• watch it carefully to avoid burning
• make sure there are little amount of fat used
• do not use oil (if not needed)
• make sure you heat the pan well

Advantages of dry frying:

• Cooks slowly but does not have as much fat as deep fry
• Keeps fat to a minimum
• Good for diet
• Gives a distinct aroma
• Healthy

Disadvantages of dry frying:

• It can only fry certain types of food

Pictures:

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Shallow Frying
Kristie Kirana Yapsir

Shallow frying is frying foods in a small quantity of oil to prevent nutrients loss. It is a quick method of frying however it needs to be supervised at all times. This type of cooking is perfect for foods that are tender and in a small size. Before frying, the food should be seasoned evenly on both sides, for example, fish.

There are different types of shallow frying:

• Sauté: When food is cooked in a small amount of fat to color the food.
• Pan frying: When food is cooked in a small amount of fat, but does not involve coating.
• Stir fry: When food is cooked quickly in a small amount of fat at a high temperature.

Shallow frying could improve the taste of prime foods and adds a different texture to the food. Shallow frying should be done on a metal surface and at a high temperature.

There are two mediums that we could use for this type of frying:

• Oil
• Fats (butter, margarine, etc)

Two attention points we have to be concerned of are time and temperature. Incorrect timing could cause foods to get burned. If the frying medium is too cold, nothing will happen to the food, and eventually, the food will absorb all the fat. If the frying medium is too hot, it will cause the food to smoke, and then it will get burned.

The result of foods cooked with this technique should be golden brown and crispy. The food should be consumed immediately after cooked for the best quality.

The safety rules we have to keep in mind are:

• Correct pan size
• Proper containers
• Protective clothing
• Drain off all cooking medium before serving

Examples of foods that are done with this technique are beef stroganoff and pancakes.

Pancake

Beef stroganoff

Sauté

Pan frying

Stir fry

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DEEP FAT FRYING - NINDIA

Deep frying is the process which needs many oil and it will make foods crispy outside but juicy inside. This process is quite dangerous because of the high temperature needed. Because of this, we have to use tall pan to prevent the oil from splashing. Foods that are likely to be deep fried are chicken, shrimp, cutlets, potatoes, onion rings, and eggplants. There are also tips on how to put foods inside hot oils because most people are afraid the oil will splash when they put the food inside and they would throw the food in a quite far distance from the pan which actually is wrong. It is better to drop the food near the oil so oils will not splash. Seasoning is also one tip to make foods become crispier and also seal the juices inside but if we fry it for too long then juices inside will escape from the food. Some oils are good to be used for example, vegetables oil or neutrally flavored oil. Temperature is the key of success in deep frying. The appropriate temperature is 200-225˚C and it will start to burn in 250˚C. With this high temperature, we can not measure it with just a normal thermometer. The material that could measure this high temperature in oil is candy thermometer.

CANDY THERMOMETER

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Source: https://sites.google.com/a/sph-sentul.net/journal/Home/grade-9/cooking/dry-frying--shallow-frying--and-deep-fat-frying