Flash frying is a cooking technique in which you fry your food in a frying pan filled with oil at a very high temperature for a minimal amount of time. The technique comes from Chinese cooking and is also known as “bao” or “explode cooking.” The purpose of flash frying is to lock the juices and flavor in your food without too much of the cooking oil seeping into it. You can flash fry just about anything, including meat, seafood, vegetables and tofu.
Add your food to the pan, and submerge it in the oil, using a spatula. Let it cook for 30 to 60 seconds.
Remove your food from the oil, using a slotted spoon or tongs. Set it on a stack of paper towels and season to taste. Serve immediately.
Flash frying requires the oil to be at least 400 degrees Fahrenheit, so you must use an oil with a high smoke point.
In traditional Chinese cooking, fish and meat are always coated in breading or eggs before being flash fried. You can also batter vegetables and tofu if you like.
Flash Frying is a high-heat deep frying technique to quickly fry minor cuts before the crust browns. The purpose of flash frying is to lock the juices and flavour in your food without too much oil getting absorbed. The two main things that differentiate it from deep frying are: Food is fried in minimal oil.
And then, there’s flash frying. What is flash frying? It is cooking food in very, very hot oil and only for a minimal period of time.
Shake the spider lightly over the pan to allow excess oil to drip back in and transfer the cooked eggplants on a plate or very shallow bowl — not a deep bowl because steam buildup deep inside the bowl will make the eggplants soggy. Serve the eggplants with a dipping sauce on the side, or drizzle the sauce over them and you’re good to go.
For instance, French fries should be cooked in smoking hot oil and there shouldn’t be any problem about the potato sticks not getting cooked through since they are cut into very thin pieces. On the other hand, cubes of meat will require a longer cooking time and, if breaded, the frying process becomes even more challenging since bread crumbs burn very fast in very hot oil. So, balance is the key and only practice will allow you to find that.
They only need a minute or so to cook. As soon as the exposed flesh turns light brown, they are done. Scoop them out with a spider immediately to prevent them from absorbing oil. The only oil you want on them is the little oil that coats each piece.
When someone says “fried food”, the that forms in most people’s minds is something that is greasy and dripping with cooking oil in which the food had been fried.
Flash frying is a cooking technique in which you fry your food in a frying pan filled with oil at a very high temperature for a minimal amount of time. The technique comes from Chinese cooking and is also known as “bao” or “explode cooking.” The purpose of flash frying is to lock the juices and flavor in your food without too much of the cooking oil seeping into it. You can flash fry just about anything, including meat, seafood, vegetables and tofu.
Add your food to the pan, and submerge it in the oil, using a spatula. Let it cook for 30 to 60 seconds.
In traditional Chinese cooking, fish and meat are always coated in breading or eggs before being flash fried. You can also batter vegetables and tofu if you like.
Remove your food from the oil, using a slotted spoon or tongs. Set it on a stack of paper towels and season to taste. Serve immediately.
Flash frying requires the oil to be at least 400 degrees Fahrenheit, so you must use an oil with a high smoke point.
Tech School: Flash Frying
FAQ
What is the difference between fried and flash fried?
What foods are flash fried?
Is Flash fried fully cooked?