Cajun Injector Injector Owner's Manual - page 13
Pan Frying
This form of frying is characterized by the use of significantly less hot oil where food
is semi-submerged in hot oil in an electric skillet or in a fry pan over an open flame.
When pan-frying, the oil’s depth should be no more than 1/2 the thickness of the
food. Pan frying differs from deep frying since the food touches the bottom of the
pan and the exposed top side of the food allows some loss of moisture in the food as
it cooks.
The advantage of pan frying is the use of less oil, this is also a disadvantage as it is
more difficult to maintain temperature of the oil. The moisture loss and faster brown-
ing of pan fried foods can be advantageous or detrimental depending on the choice
of foods to be pan fried. The best candidates for pan frying include fish, shellfish,
tender meats and vegetables. Foods to be pan fried are generally covered with a
batter or breading and have a rich texture that contrasts with the crispy, crunchy
outside.
When pan-frying use an electric skillet with a thermostat to control oil temperature
if possible. Otherwise, some experimentation may be required to control oil tem-
perature. When oil temperature is reached, add the food to the pan; and fry on one
side until brown. Using tongs or a spatula (never a fork) turn and brown the second
side realizing that the second side generally takes less time (it’s hotter when turned
over than the first side was) to cook. As with all forms of frying, never crowd the pan
as this can dramatically reduce oil temperature. Recovery time is the duration of
time necessary to return the oil to the desired cooking temperature. When cooked
too long, food will likely be greasy without the seared crunchy exterior most people
desire from fried foods.
Oven Frying
Oven frying produces a result that is healthier (usually less oil yet similar to fried
foods even though it isn’t a real frying process. Generally food is baked in a hot oven
and basted once with a small quantity of fat or cooking spray. As with deep-fried
foods, most foods are breaded or battered prior to being baked to seal in the juices
and produce a crunchy, crispy crust. Food normally does not require turning and
cooks quickly using this high heat (450˚ – 500˚F) method. This works especially well
with fish fillets, chicken pieces and pork chops. Generally bread crumbs or corn flake
crumbs are utilized to produce a crispy crust when oven-frying.
The Basics of Frying:
1. Recommended Products : A quality candy or deep-frying thermometer. A deep
fat frying thermometer, preferably with a clip that allows the thermometer to be af-
fixed to the side of the frying vessel is essential, since accurate control of the tem-
perature of the frying oil is essential to successfully fried foods.
2. An Electric Skillet is preferred for pan frying; otherwise, choose a pan with a thick
heavy bottom that is larger in circumference than the heat source (this will prevent
oil from dripping down the exterior of the pan into an open flame that might cause a
fire.) Use a heavy skillet or frying pan that is wider than it is deep and has a heavy
bottom to help regulate uniform heat from the bottom of the pan. This is absolutely
essential when pan frying with limited amounts of oil.
3. A Cajun Injector Electric Fryer for deep fat frying with digital timer and thermom-
eter, basket, clear cover, and petcock drain spout specifically designed for high heat
frying of large items such as turkey as well other deep fried foods.