Frying in a frying panEnlarge
One of the cooking techniques used every single day in a professional kitchen. When frying in a frying pan, a technique also called sautéing, the product will get a crispy crust and a roasting flavour. During frying, the product undergoes the Maillard reaction. The Maillard reaction is a browning reaction in which proteins and sugars are heated together. This causes several chemical reactions, which lead to a new palette of flavours and colours. Frying in a frying pan is a short preparation method that can be used à la minute in both cold and hot dishes.
Equipment required: Stove, sauté pan/frying pan
Can be used for: Meat, fish, poultry, vegetables, mushrooms.