Frying methods of cooking

Frying methods of cooking

1. Deep frying

   • method of heat transfer
     • conduction thru pan and convection thru fat.
   • suitable foods
     • chips, fish, scotch eggs, fritters, chicken
   • advantages
     • quick method
     • suitable for any types of food.
   • disadvantage
     • food absorbs large amounts of fat, which is not very healthy.
     • chip pans on cookers are very dangerous and need constant attention

2. Shallow frying

   • method of heat transfer
     • conduction thru pan, convection thru fat
   • suitable foods
     • sausages, eggs, tomatoes, fish fingers
   • advantages
     • quick method
     • suitable for many types of food
   • disadvantages
     • uses less fat than deep frying but food still absorbs fat

3. Stir-frying

   • method of heat transfer
     • conduction thru pan, convection thru food.
   • suitable foods
     • vegetables, chicken, noodles
   • advantages
     • healthy as a small amt. of oil used
     • healthy as food is cooked quickly, minimising nutrient loss.
   • disadvantages
     • needs constant attention to avoid overcook