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Royal Recipes Cook's Dictionary |
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| Search Results For 'fry' |
| Word |
Definition |
| chicken, broiler-fryer |
A chicken slaughtered when 13 weeks old; has a soft, smooth-textured skin, relatively lean flesh, flexible breastbone and an average market weight of 3.5 lb. (1.5 kg). |
| Chow (Stir-fry) |
A basic cooking method in Oriental kitchens. Generally a wok is used, but you may use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike sauteing. |
| Deep-Fat Fry |
To cook in enough fat to completely cover food while cooking . |
| Deep-fry |
To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure. When the fat is not hot enough, the food absorbs fat and becomes greasy. When the fat is too hot, the food burns on the exterior before it has cooked through. Fat at the correct temperature will produce food with a crisp, dry exterior and moist interior. An average fat temperature for deep-frying is 375 degrees, but the temperature varies according to the food being fried. Use a deep fryer, an electric fry pan or a heavy pot and a good kitchen thermometer for deep frying. |
| Fry |
To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and SAUTEING although sauteing is often thought of as being faster and using less fat. |
| Pan-Fry |
To cook in small amount of fat. |
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