Frying in a frying pan

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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.

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