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Pan frying: Revision history

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26 November 2023

  • curprev 07:2407:24, 26 November 2023‎ FoodBookSysop talk contribs‎ 810 bytes +810‎ Created page with "Characterized by the use of minimal cooking oil or fat (as opposed to shallow frying or deep frying), typically using just enough oil to lubricate the pan. Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan.[1] In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique..."
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