fry
v. To cook food in hot fat over moderate to high heat.
DEEP-FRIED food is submerged in hot, liquid fat. Frying (also called pan frying) or refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods. See also
sauté; sautéed; sautéing. fry n. 1. A special (usually outdoor) occasion at which fried foods are served, such as a fish fry. 2. The young of fish.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?