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Cooking Method: Panfrying
Panfrying is a dry-heat cooking method.
This method cooks food in enough fat to cover the food halfway. The fat is heated before the food is added for cooking. The cooking temperature for panfrying is between 325°F and 375°F, or 163°C and 191°C.
Panfrying is used to cook larger pieces of meat, fish, or poultry. The food must be turned during the cooking process in order to cook both sides evenly.