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Concept
Shallow frying
Résumé
Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.
It is a medium-high to high heat cooking process. Temperatures between are typical, but shallow frying may be performed at temperatures as low as for a longer period of time. The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep-frying usually takes place at temperatures between so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.
Both deep-fried and shallow-fried foods are often battered, breaded or floured (usually with wheat flour or corn starch) prior to being cooked; this step is sometimes referred to as breading, crumbing, velveting or dredging depending on the ingredients being used. The structure of these starchy coatings become rigid and porous when heated in oil; this is due to their high amylose content. Rigid coatings increase the palatability of fried food by inhibiting moisture loss and creating the desirable ‘crispiness’ trait.
The healthfulness of shallow frying has been scrutinized in literature. The results of a study on fish fry found that shallow frying fish provoked higher thermo-oxidation than cooking in a microwave. Studies have shown that margarine, virgin olive oil and similar cooking oils oxidize and destabilize substantially when they are shallow-fried, especially when compared to oils used during baking. In turn, a large amount of heat-sensitive nutrients may degrade, and antioxidant properties are lost. In this regard, shallow frying food may be a healthier alternative to long-term deep-frying processes.
Source officielle
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