Shallow Fryer

Shallow frying is cooking in a small amount of oil, butter or similar medium. It includes pan-frying and stir-frying (wok cooking).Frying is divided into 2 basic categories, shallow and deep. Τhe basic difference between the two being the quantity of oil. In shallow frying, the oil must cover about 1/3 of the height of the food and not cover it, while in deep frying the food is immersed in the oil.Sauté: When food is cooked in a small amount of fat to color the food. Pan frying: When food is cooked in a small amount of fat, but does not involve coating. Stir fry: When food is cooked quickly in a small amount of fat at a high temperature.From the method using the most oil to the least, the types of frying are: Deep frying (also known as immersion frying) Pan frying. Stir-frying.From the method using the most oil to the least, the types of frying are: Deep frying (also known as immersion frying) Pan frying. Stir-frying.Deep fat frying is a cooking method that can be used to cook foods such as fried chicken, French fries, and potato chips. The process involves submerging a food in extremely hot oil until it reaches a safe minimum internal temperature.