Pan Frying

Pan frying is a method where food is cooked in a moderate amount of fat in a pan, typically enough to partially submerge the food but not fully cover it. Heat is transferred primarily through conduction from the pan and hot oil, allowing the surface to brown while the interior cooks more gently. The temperature is usually medium to medium-high, giving enough time for the inside to cook without burning the outside. This method often requires flipping to ensure even cooking on both sides. It balances between crust formation and internal doneness, making it more controlled than deep frying.

Characteristics:

Even browning on both sides

Moderate crispiness

Moist interior

Suitable foods:

Chicken pieces

Fish fillets

Cutlets and patties

Sautéing

Sautéing is a technique that uses a small amount of oil and high heat, combined with constant movement of the food in the pan. The goal is to cook food quickly while preserving texture, color, and freshness. Because the heat is high, the Maillard reaction occurs rapidly on the surface without overcooking the inside. The movement (tossing or stirring) ensures even exposure to heat and prevents burning. This method is highly dependent on timing and control, making it a core professional cooking skill.

Characteristics:

Light browning

Slight crispness but not heavy crust

Retains natural texture and color

Suitable foods:

Vegetables

Small cuts of meat

Shrimp

Shallow Frying

Shallow frying involves cooking food in a layer of oil that comes about halfway up the sides of the food, typically at a relatively higher temperature than pan frying. The food is often coated (batter or breadcrumbs), which helps create a protective crust. The oil transfers heat efficiently, allowing rapid cooking and strong surface browning through the Maillard reaction. Because only part of the food is submerged, it needs to be turned during cooking for even results. This method produces a crisp exterior while maintaining a tender interior.

Characteristics:

Crispy outer layer

Golden-brown color

Juicy inside

Suitable foods:

Breaded chicken or fish

Schnitzel

Fried tofu or tempeh

Deep Frying

Deep frying cooks food by fully submerging it in hot oil, usually between 160–190°C. The high temperature causes the surface moisture to rapidly evaporate, forming a crisp outer shell while sealing the inside. The oil surrounds the food completely, allowing very even heat distribution and fast cooking. Contrary to what people think, properly fried food does not absorb excessive oil if the temperature is correct. The process creates a strong contrast between a crunchy exterior and a soft interior.

Characteristics:

Very crispy, crunchy exterior

Even golden color

Soft, moist interior

Suitable foods:

French fries

Fried chicken

Donuts, tempura

Stir-fry

Stir-fry is a fast-paced cooking technique that involves cooking small, uniform pieces of food in a small amount of very hot oil while constantly stirring or tossing them. Originating from traditional Asian cuisine, this method relies on high heat and constant motion to sear the food quickly. Because the cooking time is so brief, the ingredients retain their natural colors, nutrients, and a distinct "crunch" that is unique to this style.

Characteristics:

Vibrant and Fresh: High heat preserves the bright colors and nutritional value of vegetables.

Aromatic "Wok Hei": When done at very high temperatures, it creates a charred, smoky flavor known as "breath of the wok."

Crisp-Tender Texture: Vegetables stay crunchy on the inside while being perfectly seared on the outside.

Suitable foods:

Proteins: Thinly sliced beef, chicken breast, shrimp, or tofu.

Vegetables: Broccoli florets, snap peas, bell peppers, and bean sprouts.

Aromatics: Minced ginger, garlic, and scallions (usually added first to infuse the oil).

Contacts

Phone

0878-2555-0000

Email

infoknowldgekitchen@gmail.com

Instagram

@sku.d.flamma

Address

Jl. Dr. Setiabudi No.186, Hegarmanah, Kec. Cidadap, Kota Bandung, Jawa Barat 40141, Indonesia

Working Hours

Saturday - Sunday : 09.00 - 12.00