Frying

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Stir frying

Stir frying describes a few different techniques.

Strictly, it refers to two styles of cooking used in China that can both be summarized as fast, hot, and and searing, and using little oil.


In the west, stir frying seems to often refer just to the use of a wok (particularly when cooking an 'oriental' selection of ingredients) than to an actual cooking style.

Western stir frying is often slower and using less heat, and may be done in a teflon wok (teflon is a bad choice for real stir frying). Partly, real stir frying is rare because particularly home but also restaurant kitchens are usually not well equipped for the amount of oil it puts on the wall and in the air. (verify)


In various languages

  • Dutch: Roerbakken (also Wokken)



Deep frying

Deep frying quickly cooks food by dipping it into oil that is already hot.

When done properly, it does not add large amounts of fat: water in the food heats up fast enough to steam the food from the inside, and repels the oil in the process - this depends on the oil being sufficiently hot, the immersion not being too long for the type and thickness of the food.


When you add batter, you can deep fry almost anything - including mars bars.


Air frying

...essentially a smaller, more focused convection oven.