frying


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Related to frying: Deep frying, Stir frying

frying:

see cookingcooking,
the process of using heat to prepare foods for consumption.

Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying
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References in periodicals archive ?
Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods, and ways of analysing and improving texture and colour of fried products.
The wonderful thing about frying is that it supplies even the most delicate of ingredients with a protective golden brown coat, making fish and chips most durable for street food.
As an added benefit, McCain said, is that the flavors of the Signature Marinades will not transfer to the cooking oil during frying.
But from an air-quality perspective, it would have been better to stick to pan frying -- and better yet to switch to an entree that needn't sizzle and spatter, a team of researchers now concludes.
Fried turkey continues to be more popular in the South, in part because turkey frying started here in Louisiana using propane fryers outdoors in the warmer weather," says Bruce Foods President and CEO Si Brown.
Scientists at Texas A&M University evaluated vacuum frying for making snacks from sweet potatoes, green beans, Tommy Atkins mangos and blue potatoes.
It's amazing what a little frying and some bacon and cheese can do.
RTI), a leading provider of frying oil solutions to the foodservice industry, is pleased to announce the immediate availability of the company's zero trans fat low linolenic soybean oil, RTI Max-life[TM] ZERO T LL, to restaurants serving the greater New York City, NY; Newark, NJ; Philadelphia, PA; Detroit, MI; and Greensboro, NC markets.
The frying of a singular product, usually french fries, is frequently used as the testing procedure to assess performance of frying oils.
The scariest part of frying a turkey comes when you have to lower it into a pot full of hot oil.
FRY foods in the People's Republic of China for five years in conjunction with Jian's proprietary and Chinese-patented deep frying machine.
In the late 1980s, pressure from CSPI and other consumer groups forced the major fast food hamburger chains to stop frying their potatoes, fish, and chicken in beef tallow.