Description
Cooking technique
Technical
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat, typically using just enough to lubricate the pan. 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 relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly.
Sensory Profile
Aroma ()
Wine Analogy
Similar to the Maillard reaction in barrel-aged red wines
Coffee Analogy
Comparable to the caramelization in medium roast coffee beans
Perfume Analogy
Evokes base notes of amber and toasted vanilla in oriental perfumes
Origin & History
Civilization
Ancient Egyptians
Era
circa 2500 BCE
Region
Africa
Spread Path
Trade routes along the Nile River and Mediterranean coast