pan-fry

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pan-fry

also pan·fry (păn′frī′)
tr.v. pan-fried, pan-fry·ing, pan-fries also pan·fried or pan·fry·ing or pan·fries
To fry in a frying pan or skillet with a small amount of fat.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

pan-fry

vb (tr) , -fries, -frying or -fried
to cook or fry in a frying pan
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

pan′-fry′



v.t. -fried, -fry•ing.
to sauté in a frying pan.
[1940–45]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Verb1.pan-fry - fry in a pan; "pan-fry the dumplings"
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
fry - cook on a hot surface using fat; "fry the pancakes"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
The hoisin marinade helps the starchy coating stick to the tofu, meaning that with just a few minutes of pan-frying you give its flavor-packed, tender interior a crackly crust.
In addition, the American Institute for Cancer Research notes that high-temperature cooking methods, such as pan-frying, can also promote the formation of PAHs.
It's a simple, straightforward way to cook on the grill or in the oven, producing delicious results that are lower in calories than pan-frying and deep-frying.
Although, the researchers do not know why pan-frying poses a higher risk for prostate cancer, they suspect it is due to the formation of the DNA-damaging carcinogens-heterocyclic amines (HCAs)-during the cooking of red meat and poultry.