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This technique puts tasty brown crust on meat. Health Boost: Be careful not to burn the meat. In addition to adding bitter flavors, scorching may introduce carcinogens to the meat, according to the National Cancer Institute. This method is generally low-fat, since you only need enough oil or butter to lightly coat the surface of the pan to prevent sticking— here's more on how to do it.
Health Boost: If using a nonstick pan, you may be able to use even less fat than the recipe calls for since food will slide on the nonstick surface anyway. Also, recipes that call for butter to grease the pan can usually work just as well with a mix of butter and oil, or just oil alone, depending on the intended flavor profile of the dish. Pan-frying, a. Deep-frying, of course, is when your food is completely submerged in the oil— here's more on that technique.
For more great articles and delicious, healthy recipes, sign up for the Cooking Light newsletter. Sauteing and frying are two similar cooking methods that make use of heating food items with dry heat. The similarities are obvious with food items being heated in a pan containing some kind of cooking oil over direct flame. This article takes a look at these differences to enable readers to use them according to the requirements of the food recipe.
The pan is shallow, and the food items are spread all over the pan, to receive the heat quickly from the hot pan. Care is taken to stir the food items with the help of a utensil or by jerking the fry pan itself so that they do not get burnt by high temperature of the pan and the hot oil inside the pan.
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