My rule of thumb is if I'm going to be covering up the product with a sauce or gravy and it's a cutlet or relatively flat, I'll shallow fry (chicken parm style dishes, country fried dishes with gravy, schnitzel, and so on). This is because deep-frying food allows the food to be completely immersed in oil. The oils that your foods absorb in their batter typically contain large amounts of fats, especially saturated fats and trans fats. Shashi Tharoor's Curious Wishes Confuse Twitter, Indian Cooking Tips: How To Make Khatkhate: A Konkani Curry Made Without A Drop Of Oil, Researchers Find New Wheat Variety That May Help Reduce Global Food Shortage, THIS WEBSITE FOLLOWS THE DNPA CODE OF ETHICS. Breadfruit (Artocarpus altilis) is very similar…, Your email address will not be published. In this article, we will be comparing Breadfruit and Jackfruit to determine which of the two is better for you in terms of nutritional value. If you tend to cook in a deeper utensil, it may completely change the taste of the food as compared to cooking in a shallow pan. Foods like pancakes, chapattis and omelet among others are well prepared in shallow pans. Shallow frying also supposedly results in oilier food b/c it takes longer (only cooking one side at a time) but it may be like a drop in the bucket (you're already frying so it isn't health food). Pans are majorly used for frying and baking foods. Follow these tips to properly deep fry any food. Having oil at the correct temperature … The best fried chicken I have made was in a dutch oven. The other point to take into consideration is what kind of oil are you using to fry whatever you are cooking, some fats/ oils such as bacon grease have a higher calorie content than other vegetable oils. From my experience, the main issue isn't about the depth of the oil but the oil type, temperature, and breading/batter type and how absorbant it is. And any fried appetizers or sides get deep fried. The food is usually touching the bottom of the pan used for frying and has to be flipped to ensure that it is evenly cooking and has a uniform texture. That’s why you usually fry food with batter or breading or panko. Volume of food needed to cook, and amount of direct heat. Now when you shallow fry your food it will lose less nutrients as compared to deep frying. Whereas, for deep frying, the oil covers the food completely, meaning the food is totally and completely immersed in the oil/fat. The oil adds another dimension of taste to the food. We think this depends on the outcome you want as explored above. In fact, fatty taste is now commonly accepted as another taste. I investigated dedicated fryers but since I don't fry all the time, it wasn't worth the cost, space, or cleanup. The major difference between these two methods is the amount of oil /fat that is used for frying.. For shallow frying, the oil covers only the lower portion of the food or half the depth of the food. To the OP, please read our discussions on dutch ovens and skillets in the faq. According to the book, Diet & Nutrition, A Holistic Approach by Rudolph Ballentine, the metal of which a utensil is made is not only an important variable. I use a clip on Thermowoks when I deep fry to track temp. Chefs and cooking wizards may know how different kinds of utensils, with their varying shapes and sizes, play a vital role in preparing the perfect dish. In my experience, shallow frying is often messier in terms of splatters and such, whereas deep frying you have to deal with saving and filtering the oil and all that nonsense. Also some moisture is lost in shallow frying because the food is exposed to air, whereas with deep frying, the food is completely covered in oil when cooked. For shallow frying, the oil covers only the lower portion of the food or half the depth of the food.