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Gentle frying

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Revision as of 06:10, 25 November 2023 by FoodBookSysop (talk | contribs) (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.[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]

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