Common Cooking Techniques Using Oils and Fats

Frying is a cooking technique where food is submerged in hot oil or fat until it is cooked through and has a crispy exterior.

Sautéing involves cooking food in a small amount of oil or butter over medium-high heat, stirring or tossing frequently to prevent sticking.

Breading is a process where food is coated in a mixture of flour, eggs, and breadcrumbs before frying, resulting in a crispy outer layer.

Pan-frying is a cooking technique where food is cooked in a small amount of oil or butter over medium heat until it is tender and slightly browned.

Deep-frying is a cooking technique where food is submerged in a large amount of hot oil until it is crispy and golden brown.

Stir-frying involves cooking food in a small amount of oil or butter over high heat, stirring or tossing frequently to prevent sticking.

Braising is a cooking technique where food is cooked in a mixture of oil and water, typically in a covered pot, until it is tender and flavorful.

Stewing involves cooking food in a small amount of oil or butter over low heat, covered, until it is tender and flavorful.

Shallow-frying is a cooking technique where food is cooked in a large amount of hot oil until it is crispy and golden brown, but not completely submerged.

Simmering involves cooking food in a small amount of oil or butter over medium heat, covered, until it is tender and flavorful.

Searing involves cooking food in a small amount of oil or butter over high heat, stirring or tossing frequently, until it is tender and slightly browned.

Pan-frying is a cooking technique where food is cooked in a large amount of hot oil until it is crispy and golden brown, but not completely submerged.

Braising is a cooking technique where food is cooked in a small amount of oil or butter over medium heat, covered, until it is tender and flavorful.

Stewing involves cooking food in a small amount of oil or butter over low heat, covered, until it is tender and flavorful.

Shallow-frying is a cooking technique where food is cooked in a large amount of hot oil until it is crispy and golden brown, but not completely submerged.