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Gentle frying: Difference between revisions
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(Created page with "Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods.[1] While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish,[2] tender cuts of meat,[3] sausages,[4] and as a first step in fried potatoes.[5] Category:Cooking techniques") |
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Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. | Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. | ||
While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in fried potatoes. | |||
[[Category:Cooking techniques]] | [[Category:Cooking techniques]] | ||
Latest revision as of 06:42, 1 January 2024
Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods.
While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in fried potatoes.