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Fry
The word Fry denotes a cooking process, whereby food is cooked is a wide, shallow pan on top of a heat source, usually high-heat.
Variants include deep-frying, sautéing, steam-frying and stir-frying. Sometimes regular frying is referred to as "shallow frying" to distinguish it from "deep frying."
Frying has got a bad rap now as being bad for your health, because it usually involves at least a small amount of fat, such as oil or butter.
Most people don't get their frying pans hot enough before starting to fry. Some recommend as a way around this to heat the pan first until a drop of water on it will dance and dissolve instantly, then add the oil or cooking fat. On the other hand, experienced cooks can tell by the "waves" in their oil if it's ready to use or not as it heats in the pan. They want to get the cooking fat heated to the right temperature, because the lower the temperature you fry at, the more frying fat the food will absorb.
You can drain fried foods on newspaper, paper towel or a wire rack.
History
Frying wasn't a cooking technique used in the New World before the Spanish. It's a technique that requires pans that can withstand high-heat, which usually means metal.
Mexican food was dramatically influenced by the introduction of Frying.
Also called:  Shallow Fry Freír (Spanish)
Other entries for Fry
Deep-Fry, Deglazing, Dry Sauté, Pressure Frying, Sauté, Steam Frying
Other entries for Cooking Techniques
A la Parilla, Abaisse, Aceto Dolce, Acetomel, Acidulated Water, Acidulate, Adjust Seasoning, Adjusting the Taste of Dishes, Affriander, Al Carbón, Al Fresco, Al Pastor, Alambre, Alla Bolognese, Au Beurre, Au Bleu, Au Four, Au Gratin, Au Jus, Au Lait, Au Naturel, À Blanc, À l'Ailleule, À l'Anglaise, À l'Ardennaise, À l'Encre, À l'Étouffée, À l'Indienne, À l'Italienne, À l'Ivoire, À l'Occitane, À l'Orly, À l'Oseille, À l'Os, À la Bonne Femme, À la Broche, À la Carte, À la Chirac, À la Crème de Brebis, À la Cuillère, À la Diane, À la Financière, À la Genevoise, À la Japonaise, À la Jardinière, À la Laitière, À la Liegeoise, À la Minute, À la Mirepoix, À la Mode, À la Moëlle, À la Morvandelle, À la Navarre, À la Norvegienne, À la Paloise, À la Paysanne, À la Raimu, À la Reine, À la Russe, À la Tagale, À la Vapeur, À la, À Point, Bake Blind, Bake, Ballotine, Barbeque, Battuto, Baveuse, Beat, Beer Can Chicken Roasting, Bench Proof, Blanch, Braising, Broil, Caramelization, Caramelize, Carving a Turkey, Coining, Curing, Dredging, Egg Wash, Emincer, Emulsify, Fold, French Trimmed, Frissonne, Galantine, Grill, High Altitude Baking, Knead, Liaison, Measurements, Meat Cooking Techniques, Mince, Mirepoix, Mise en Place, Mochitsuki, Open-Faced, Pan Broil, Paner à l'anglaise, Parblanch, Parboil, Pâton, Peroxide & Vinegar Sterilization, Pickled, Pickling, Pittsburgh Rare, Poaching, Pork Brawn, Preheat, Proof, Pulse, Pulverize, Punch Down, Quadriller, Quick Jar Sterilization, Raidir, Reconstitute, Reducing, Rest, Ribbon Stage, Roasted Garlic, Roasting Peppers, Rolling Boil, Scalding Milk, Scald, Scallop, Separating Eggs, Skimming, Smoked Garlic Cloves, Smoking, Soffritto, Sous Vide, Souse, Spatchcock, Spitchcock, Stir, Straining, Temper, Tender To The Bite, Tezu, Top and Tail, Unmould, Usu-Zukuri, Warm, Wash, Water Bath, Whip, Wok Hay
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