Shallow frying is frying foods in a small quantity of oil to prevent nutrients loss. It is a quick method of frying however it needs to be supervised at all times.
The food is placed in a frying pan that contains a thin layer of oil, and heat is transferred to the bottom surface of the food material mostly by conduction from the hot surface of the pan through the thin layer of oil.
Shallow frying is widely used as one of the cooking processes because of its simplicity and ability to gives better taste of foods by adding spices, herbs and salt.
The thickness of the oil layer varies owing to irregularities in the surface of the food. This, together with the escape of water vapor bubbles from the hot surface of the food, causes temperature variations and produces the characteristic irregular browning of shallow-fried foods.
In contrast to deep fat frying, shallow frying times are significantly longer and the equipment used is also different.
Classification of shallow frying:
*Sauté
*Pan frying
*Stir fry
Shallow frying
