Gentle frying
{{Short description|Cooking technique}}
File:-2019-09-02 Four fried eggs, Cromer.JPG
Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods.[http://fissler.com/en/cooking_tips_culinary_trends/culinary_trends/study_of_pans/brief_study_of_pans.html fissler.com] {{webarchive |url=https://web.archive.org/web/20090420081258/http://fissler.com/en/cooking_tips_culinary_trends/culinary_trends/study_of_pans/brief_study_of_pans.html |date=April 20, 2009 }} While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish,[https://web.archive.org/web/20110714224542/http://www.oceannavigator.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=085B84D47DCB48AA92CF3BA68087E174 oceannavigator.com] tender cuts of meat,{{cite web |url=http://www.allbritishfood.com/oxford%20john%20steaks%20with%20caper%20sauce.php |archive-url=https://web.archive.org/web/20060818065055/http://www.allbritishfood.com/oxford%20john%20steaks%20with%20caper%20sauce.php |url-status=dead |archive-date=2006-08-18 |title=All British Food |access-date=2014-02-19 }} sausages,{{cite web|author=Nicholas Clee |url=http://nicholasclee.blogspot.com/2007/09/blanching-sausages.html |title=Blanching sausages |date=2007-09-21 |access-date=2014-02-19}} and as a first step in fried potatoes.{{cite web|url=http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p042.shtml |title=You Want Fries With That? The Science of Crispy Potatoes |work=Science Buddies|date= 2014-10-10|access-date=2017-01-25}}
Benefits
Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavor that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds.[http://www.udri.udayton.edu/NR/exeres/4BEACB52-0F59-4D82-8134-14CFEE5D2127.htm udri.udayton.edu] {{webarchive |url=https://web.archive.org/web/20090412052524/http://www.udri.udayton.edu/NR/exeres/4BEACB52-0F59-4D82-8134-14CFEE5D2127.htm |date=April 12, 2009 }}
In starchy foods, frying gently gives the starch in the food a chance to migrate and caramelize, producing a sweeter outcome.
In fragile foods such as eggs, gentle frying prevents the food from scorching or falling apart.
Disadvantages
In deep-fat frying, if done incorrectly, low temperatures may substantially increase oil absorption, leaving the food greasy, soggy, and unappetizing. However, Cook's Illustrated developed a recipe where French Fries are left in cold oil for 25 minutes as the oil is slowly heated to {{convert|138|°C|°F|abbr=on}}, and this was found to contain 30% less oil than French Fries cooked by the traditional method with oil between {{convert|163|and|177|C|F}}.{{cite web|url=http://www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/A-Common-Misconception-About-Frying-Food2.pdf |title=Oil Absorption|publisher=Guy Crosby |date=September 2012 |access-date=2019-05-26}}
Bibliography
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{{Cooking Techniques}}