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developed a recipe where French Fries are left in cold oil for 25 minutes as the oil is slowly heated to 138 °C (280 °F), and this was found to contain 30% less oil than French Fries cooked by the traditional method with oil between 163 and 177 °C (325 and 351 °F).
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In deep-fat frying, if done incorrectly, low temperatures may substantially increase oil absorption, leaving the food greasy, soggy, and unappetizing. However,
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In fragile foods such as eggs, gentle frying prevents the food from scorching or falling apart.
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Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g.
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In starchy foods, frying gently gives the starch in the food a chance to migrate and
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is an oil- or fat-based cooking method used for relatively fragile or
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175:"You Want Fries With That? The Science of Crispy Potatoes"
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38:. While gentle frying is most notably used to cook
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225:. Guy Crosby. September 2012
153:Nicholas Clee (2007-09-21).
502:Bain-marie (Double boiling)
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788:List of cooking appliances
280:List of cooking techniques
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793:List of cooking vessels
363:Grilling (charbroiling)
206:April 12, 2009, at the
104:April 20, 2009, at the
23:Eggs being gently fried
368:Roasting (traditional)
32:low-temperature frying
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897:Culinary terminology
155:"Blanching sausages"
892:Cooking techniques
665:Stir frying (chao)
129:"All British Food"
117:oceannavigator.com
79:Cook's Illustrated
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732:Burying in ground
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131:. Archived from
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72:Disadvantages
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36:starchy foods
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28:Gentle frying
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674:Device-based
618:Mixed medium
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471:Slow cooking
301:Dry roasting
227:. Retrieved
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185:. Retrieved
183:. 2014-10-10
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158:. Retrieved
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137:. Retrieved
133:the original
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87:Bibliography
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902:Fried foods
873:WikiProject
813:Food safety
701:Slow cooker
686:Microwaving
579:Stir frying
564:Deep frying
358:Charbroiler
99:fissler.com
886:Categories
747:Fermenting
681:Air frying
630:Barbecuing
569:Pan frying
549:Blackening
476:Smothering
420:Parboiling
373:Rotisserie
320:Convection
294:Conduction
272:techniques
229:2019-05-26
187:2017-01-25
160:2014-02-19
139:2014-02-19
63:caramelize
40:fried eggs
655:Fricassee
645:Deglazing
537:High heat
530:Fat-based
507:Sous-vide
466:Simmering
430:Reduction
415:Decoction
405:Blanching
398:High heat
351:Radiation
56:olive oil
865:Cookbook
849:Category
781:See also
757:Pickling
715:Non-heat
635:Braising
605:Sweating
593:Low heat
584:Sautéing
554:Browning
517:Steaming
481:Steeping
461:Poaching
456:Infusion
451:Creaming
446:Coddling
439:Low heat
425:Shocking
378:Toasting
342:Barbecue
204:Archived
102:Archived
46:Benefits
857:Commons
772:Souring
767:Salting
752:Juicing
727:Brining
544:Basting
486:Stewing
410:Boiling
337:Smoking
311:Searing
270:Cooking
742:Drying
737:Curing
650:Flambé
559:Frying
327:Baking
52:butter
762:Purée
722:Aging
223:(PDF)
391:Wet
287:Dry
30:or
888::
177:.
262:e
255:t
248:v
232:.
190:.
163:.
142:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
