pan-fry

(redirected from panfrying)

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.

pan-fry

vb (tr) , -fries, -frying or -fried
to cook or fry in a frying pan

pan′-fry′



v.t. -fried, -fry•ing.
to sauté in a frying pan.
[1940–45]
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"
References in periodicals archive ?
Exposure to mutagenic aldehydes and particulate matter during panfrying of beefsteak with margarine, rapeseed oil, olive oil or soybean oil.
Celebrity Masterchef (BBC1, 8pm) Three well-known faces do battle tonight to prove they know their way around a kitchen by filleting and perfectly panfrying a fish in just 10 minutes.
(With most stoves, you'll need two burners.) No more smoke is generated than would occur with panfrying, and a good kitchen fan will draw it away easily.
And there's good reason for that: Whether you're baking biscuits in a Dutch oven, flipping pancakes on a griddle over a woodstove or panfrying chops on a modern electric range, cast iron makes the best cookware.
Despite all of its desirable effects, nitrite has also been the culprit in the formation of carcinogenic N-nitorsamines in certain cured products under high temperatures of panfrying. N-nitrosopyrrolidine and N-nitrosodimethylamine have been detected at <100 ppb in fried bacon.[2,13] Free, unbound nitrite reacts with amines and amino acids in meat, leading to the production of these and other N-nitrosamines.
About half the chapters emphasize the method or cooking utensil used: there are sections on oven cookery (roasting, broiling, and baking), frying techniques (panfrying, stir-frying, and deep-frying), barbecuing (direct and indirect heat), and kettle cookery (simmering, poaching, and steaming to make soups, stews, and other good mixtures).
BRAISING, basting, roasting, panfrying - there's a lot more to being a top chef than simply cooking up a meal.