Fry­ing Meth­ods

Consumer Voice - - Fried Foods -

Deep fry­ing ver­sus shal­low fry­ing ver­sus pan fry­ing

Deep fry­ing is a cook­ing method in which the food item is im­mersed and cooked in oil, deep enough to cover the whole food item to al­low the food to float in the oil. In shal­low fry­ing, the food item is put in the oil with a depth that reaches about half of the thick­ness of the food, with the food touch­ing the bot­tom of the pan all through­out. Pan fry­ing is a cook­ing method in which the food item is placed in a hot pan with the bot­tom lightly coated with oil.

Out of the three meth­ods, pan fry­ing is the health­i­est as very lit­tle oil is used.

Air fry­ing

This is a cook­ing method that re­quires less or low amount of oil and hence presents one of the healthy al­ter­na­tives. The main prin­ci­ple of cook­ing is cir­cu­lat­ing hot air around the food. A me­chan­i­cal fan cir­cu­lates the hot air around the food at high speed, cook­ing the food and pro­duc­ing a crispy layer. By us­ing this tech­nol­ogy, one can cook potato chips, chicken/fish fries/kof­tas/tikkis, etc.

Street fried foods

Street foods are sub­ject not only to con­tam­i­na­tion but also to a prac­tice that is not good for health – the prac­tice of ‘rep­e­ti­tion of the same oil’ is very com­mon amongst street ven­dors. When oil is heated to a cer­tain amount, its in­nate char­ac­ter­is­tics are changed or al­tered. The same oil is fit for con­sump­tion only if it is heated just once or twice. It is ad­vis­able to not re-heat the same oil even at house­hold lev­els.

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