The cooking of food in a small amount of fat or oil in a shallow pre-heated pan, or on a metal surface, at a high temperature.
Shallow frying is a skilful process that requires constant care and attention; the resulting product should be crispy and lightly browned with little evidence of fat.
Shallow frying will:
a) improve the taste of prime foods
b) add different texture to food through browning
c) cook food quickly, usually for immediate consumption
There are four methods of frying using a shallow amount of fat or oil.
Quick method of cooking
No loss of soluble nutrients
Only suitable for expensive cuts of meat
Not easily digested
Requires to be supervised
Food suitable for shallow frying
Fish sole, plaice, trout, cod, herring;
Meat lamb noisettes, kidneys, beef Stroganoff;
Poultry chicken sauté chasseur, chicken parmentier;
Vegetables onions, cauliflower, chicory;
Potatoes sauté, byron, macaire;
Sweets and pastries jam omelette, pancakes;
Savouries croque monsieur