Fry, Pan Fry, Sear and Deep Fry

September 1, 2025

Hello Friends,

I SEAR a lot of my meat in a little fat in a frying pan so that is frying. This technique is used to seal the juices in meat before fully cooking it. It is done briefly over very hot heat as I do in a skillet, or it can be done under a broiler or over very hot flames. The heat “caramelizes” the surface of the meat and seals it. After this searing is done the meat can be cooked longer at a lower temperature without losing the natural moisture.

Try Out Some Delicious Sirloin Steak Recipes or Try Some Flavorful Ribeye Steak Recipes

Many people prefer all their cooking done by PAN FRYING”; it certainly does have a special place with me for flavor. I love bacon and eggs pan fried in my old cast iron skillet. I slowly pan fry chicken covered with a lid. After it is fully cooked, the drippings make delicious creamy gravy to serve with whipped potatoes. Another thing very delicious is pan fried potatoes sliced thinly with onions and seasoned with salt and pepper. Cover and slowly cook until tender and the flavor is great.

DEEP FRYING means to submerge your ingredients completely into hot fat. This technique can be very DANGEROUS so caution needs to be taken when using this technique. After carefully conquering this method, you will find the results in the taste are like none other. It makes great recipes like French fries, onion rings, deep fried chicken and donuts.

Watch Me Demonstrate the Techniques of Frying

PAN FRIED CORN

Shuck and clean corn; cut tops of kernels off cobs with a sharp knife. With cobs tilted into a bowl scrape pulp from the cobs. Melt butter in a heavy skillet; add corn, sugar and water. Cook until thickened; salt and pepper to taste; add more water if needed.

DEEP FRIED ONION RINGS

Separate onion slices into rings; cover with cold water and let sit 30 minutes. Drain onion rings and spread out on paper towels. Sift flour, salt and baking powder in a mixing bowl; set aside. Slightly beat egg yolks in another bowl; stir in milk and oil. Stir milk mixture into flour mixture until smooth. Beat egg white until soft peaks form; fold into batter. Heat shortening in large heavy saucepan (about 1/3 up sides of pan) about 1 inch deep. Heat shortening to 375F degrees on deep frying thermometer. Dip onion rings in batter; let excess batter drip off. Drop rings one at a time into hot fat; fry until golden brown. Drain on paper towels.

Your friend, Frances