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Shallow-frying includes sautéing, sweating and stir-frying. A frying pan is usually chosen for shallow-frying, but for large quantities some kitchens use a shallow tilting pan or brat pan. Good shallow-frying requires complete attention and skilled heat control. Because a small amount of frying medium is used in relation to the quantity of food being fried, [...]

Posted on October 4th, 2008 under cooking basics. Tags: cooking tips, fish, meat, poultry, sauteing, shallow frying. Comments Off