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oxidize and destabilize substantially when they are shallow-fried, especially when compared to oils used during baking. In turn, a large amount of heat-sensitive nutrients may degrade, and antioxidant properties are lost. In this regard, shallow frying food may be a healthier alternative to long-term
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usually takes place at temperatures between 177–205 °C (351–401 °F) so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged,
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Despite being a less intense frying method, the adverse effects of shallow frying are analogous to the ones associated with deep frying in some regards. The oil absorption rates of shallow-fried foods are similar to that of foods that have been deep-fried at proper temperatures; consequently,
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It is a medium-high to high heat cooking process. Temperatures between 160–190 °C (320–374 °F) are typical, but shallow frying may be performed at temperatures as low as 150 °C (302 °F) for a longer period of time. The high heat promotes protein
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concluded that acrylamide is a human health concern there have been efforts to discover methods of decreasing its formation. It has been observed that blanching, pre-soaking food in either
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deep-frying processes. The fat-soluble vitamins and fatty acids in cooking oils show comparatively reasonable stability when they are used for shallow frying rather than deep frying.
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production comparatively low in spite of being cooked at a higher temperature setting. It is controversial whether dietary acrylamide poses a substantial danger, but since the
443:"Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil"
404:"The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR"
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depending on the ingredients being used. The structure of these starchy coatings become rigid and porous when heated in oil; this is due to their high
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it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.
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Nieva-Echevarría, Barbara; Manzanos, María; Guillén, María; Goicoechea, Encarnación (June 2016). Written at
Vitoria, Spain.
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Kalogeropoulos, Nick; Mylona, Anastasia; Chiou, Antonia; Ioannou, Maria S.; Andrikopoulos, Nikolaos K. (1 August 2007).
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found that shallow frying fish provoked higher thermo-oxidation than cooking in a microwave. Studies have shown that
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technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as
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The healthfulness of shallow frying has been scrutinized in literature. The results of a study on
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and lowering frying temperature can all partially attenuate acrylamide formation.
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589:"The Content of Acrylamide in Deep-fat Fried, Shallow Fried and Roasted Potatoes"
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like potatoes and grains to a similar degree. Roasting the same potatoes kept
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of fried food by inhibiting moisture loss and creating the desirable ‘
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Murniece, Irisa; Karklina, Daina; Galoburda, Ruta (24 March 2013).
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666:"Reduction of acrylamide formation in potato slices during frying"
338:"Reduction of acrylamide formation in potato slices during frying"
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shallow-frying is not a better alternative for calorie control or
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Nutrition, Center for Food Safety and
Applied (3 February 2020).
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Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004).
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Pedreschi, Franco; Kaack, Karl; Granby, Kit (1 September 2004).
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Nutrition, Center for Food Safety and
Applied (30 March 2020).
208:) prior to being cooked; this step is sometimes referred to as
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561:"Acrylamide and Diet, Food Storage, and Food Preparation"
378:"Why Starch Gets Crispy When Fried | Cook's Illustrated"
162:. Shallow frying can also be used to cook vegetables.
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60:. Unsourced material may be challenged and removed.
192:Both deep-fried and shallow-fried foods are often
27:Cooking by immersion in reduced amounts of hot oil
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120:Learn how and when to remove this message
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406:. Food Technology, Faculty of Pharmacy.
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224:content. Rigid coatings increase the
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418:(published 31 March 2016): 150–159.
58:adding citations to reliable sources
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640:"Acrylamide Questions and Answers"
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343:LWT - Food Science and Technology
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248:Deep frying § Health
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200:or floured (usually with
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480:Hrncirik, Karel (2010).
382:www.cooksillustrated.com
1261:List of cooking vessels
831:Grilling (charbroiling)
140:being shallow-fried in
836:Roasting (traditional)
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175:and, in some cases, a
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246:Further information:
240:Further information:
136:Triangular slices of
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1365:Culinary terminology
242:Frying § Health
54:improve this article
1360:Cooking techniques
1133:Stir frying (chao)
210:breading, crumbing
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1200:Burying in ground
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18:Shallow-fried
1142:Device-based
1086:Mixed medium
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939:Slow cooking
769:Dry roasting
693:. Retrieved
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600:. Retrieved
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266:cooking oils
264:and similar
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226:palatability
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52:Please help
47:verification
44:
1370:Fried foods
1341:WikiProject
1281:Food safety
1169:Slow cooker
1154:Microwaving
1047:Stir frying
1032:Deep frying
826:Charbroiler
695:23 February
649:23 February
602:23 February
572:23 February
206:corn starch
202:wheat flour
181:Deep-frying
1354:Categories
1215:Fermenting
1149:Air frying
1098:Barbecuing
1037:Pan frying
1017:Blackening
944:Smothering
888:Parboiling
841:Rotisserie
788:Convection
762:Conduction
740:techniques
387:16 October
323:References
307:Pan frying
283:acrylamide
230:crispiness
80:newspapers
1123:Fricassee
1113:Deglazing
1005:High heat
998:Fat-based
975:Sous-vide
934:Simmering
898:Reduction
883:Decoction
873:Blanching
866:High heat
819:Radiation
690:0023-6438
508:1863-5377
467:0023-6438
364:0023-6438
258:margarine
232:’ trait.
214:velveting
166:Technique
150:is a hot
110:June 2014
1333:Cookbook
1317:Category
1249:See also
1225:Pickling
1183:Non-heat
1103:Braising
1073:Sweating
1061:Low heat
1052:Sautéing
1022:Browning
985:Steaming
949:Steeping
929:Poaching
924:Infusion
919:Creaming
914:Coddling
907:Low heat
893:Shocking
846:Toasting
810:Barbecue
317:Sweating
312:Sautéing
301:See also
254:fish fry
218:dredging
194:battered
173:browning
160:fritters
1325:Commons
1240:Souring
1235:Salting
1220:Juicing
1195:Brining
1012:Basting
954:Stewing
878:Boiling
805:Smoking
779:Searing
738:Cooking
222:amylose
198:breaded
156:cooking
154:-based
94:scholar
1210:Drying
1205:Curing
1118:Flambé
1027:Frying
795:Baking
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544:18 May
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236:Health
188:Dishes
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1230:Purée
1190:Aging
101:JSTOR
87:books
697:2021
686:ISSN
651:2021
625:help
604:2021
574:2021
546:2015
533:ISBN
504:ISSN
463:ISSN
389:2020
360:ISSN
138:tofu
73:news
859:Wet
755:Dry
678:doi
644:FDA
593:doi
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494:doi
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352:doi
293:or
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152:oil
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