Historically, for frying, metalware is required as the temperature reached by cooking in hot oil generally far exceeds the boiling point of water 100°C (212°F). As such a society needs to attain bronze age metalwork before frying in hot oil becomes a viable cooking method. In the west, frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE. The Romans had special cookware, the fretale a special frying pan made of bronze round or oval in shape, with a lip for pouring. Though it must be mentioned here that Romans also had rectangular iron trays with handles for roasting or frying. "Oven-to-table ware," in the form of shallow pans and earthenware dishes was common — these are referred to as patellae and patinae. The fretale with a foldable handle (see image) was part of the field kit for a Roman soldier (see image). Frying may originally have been developed as a way to preserve food, as the frying process sterilises the food then bottling the fried food in the frying oil excludes air and helps prevent decay.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir-frying, pan frying, shallow frying, and deep frying are all standard frying techniques. There are separate entries for stir-frying and deep frying and this page is about shallow frying methods: sautéing, pan frying and shallow frying.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauté pan. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once.

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in preparing fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavour that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds.

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam; the force of the steam escaping keeps the oil from soaking into the food. The same amount of oil is used as for sautéing – just enough to glaze the pan.

Sautéing or sauteing (UK: /ˈsoʊteɪɪŋ/, US: /soʊˈteɪɪŋ, sɔː-/; from French sauté, French: [sote], 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavour. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably

Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. t 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 denaturation-browning and, in some cases, a Maillard reaction. Deep frying 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, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.

The alphabetical list of all the frying-based recipes on this site follows, (limited to 100 recipes per page). There are 1311 recipes in total:

Page 13 of 14

Terung Saus Santan (Fried Aubergines with Coconut Milk)      Origin: Papua	Trini Plantain Curry      Origin: Trinidad	Velvet Mushroom Pâté      Origin: Britain
Thai Spring Roll Wrappers      Origin: Thailand	Trinidadian Bake      Origin: Trinidad	Venison Escalopes with Red Wine      Origin: Scotland
The Ultimate Chips      Origin: Britain	Trinidadian Fried Wontons      Origin: Trinidad	Venison Rissole      Origin: Britain
Thepla      Origin: India	Trinidadian Pholourie      Origin: Trinidad	Venison with Gin-flavoured Sauce      Origin: Britain
Three-cornered Leek Omelette      Origin: Britain	Trinidadian Roti      Origin: Trinidad	Verdolaga con Queso (Purslane with Cheese)      Origin: Mexico
Three-cornered Leeks Tempura      Origin: Britain	Trinxat (Cabbage and Potato Cake)      Origin: Andorra	Verwurrelt Gedanken (Deep-fried Carnival Pastry)      Origin: Luxembourg
Thyme-scented Lamb with Almond Skordalia      Origin: Australia	Truchas de Bonaito (White Sweet Potato Pockets)      Origin: Spain	Victorian Bombay Fried Semolina Pudding      Origin: Anglo-Indian
Tiger Nut Snacks      Origin: Nigeria	Tulumba (Fried Pastries in Syrup)      Origin: Albania	Victorian Brinjal Bhaji      Origin: Anglo-Indian
Tilapia grillé avec aloco (Grilled Tilapia with Aloco)      Origin: Cameroon	Tulumba Taslisi (Tulumba Dessert)      Origin: Turkey	Victorian Chicken Country Captain      Origin: Anglo-Indian
To make a Frose      Origin: England	Tulumbe      Origin: North Macedonia	Victorian Coconut Rice Pudding      Origin: Anglo-Indian
To make jumballs      Origin: British	Turkey Cakes      Origin: Britain	Victorian Dal Puri      Origin: Anglo-Indian
Toasted Garlic Breadcrumbs      Origin: Britain	Turkish Menemen      Origin: Turkey	Victorian Fuluri      Origin: Anglo-Indian
Toasted Ravioli      Origin: American	Turks and Caicos Bammy      Origin: Turks Caicos	Victorian Indian Pancakes      Origin: Anglo-Indian
Tocyn y Cardi (Cardiganshire Savouries)      Origin: Welsh	Turks and Caicos Blackened Fish      Origin: Turks Caicos	Vincentian Buljol      Origin: Saint Vincent
Toffee Apple Slices      Origin: China	Turks and Caicos Jonny Cakes      Origin: Turks Caicos	Virgin Island Roti      Origin: British Virgin Islands
Toffee Bananas      Origin: China	Tusha Halwa      Origin: Bangladesh	Virgin Island Roti      Origin: US Virgin Islands
Tofu and Vegetable Stir-fry      Origin: Australia	Ugandan Beans      Origin: Uganda	Virgin Islands Pates      Origin: British Virgin Islands
Tofu Laver and Leek Croquettes      Origin: Ireland	Ugandan Chapati      Origin: Uganda	Virgin Islands Pates      Origin: US Virgin Islands
Tongan Taro Fritters      Origin: Tonga	Ugandan Kabobs      Origin: Uganda	Vitellina fricta (Fried Veal)      Origin: Roman
Tonkatsu Pork      Origin: Japan	Ugandan Rolex      Origin: Uganda	Waffres (Waffles)      Origin: England
Torrijas con Canela y Miel (Pan-grilled Steaks with Olive Sauce)      Origin: Spain	Ukrainian Sausage from Lviv      Origin: Ukraine	Waina      Origin: Nigeria
Torta de gazpacho Manchego (Manchego Gazpacho Flatbreads)      Origin: Spain	Uli Petataws (Sweet Potato Fritters)      Origin: Indonesia	Watercress Greens      Origin: Britain
Tortas de Ervas do Alhau (Fried Gutweed Corvo Style)      Origin: Portugal	Ulkoy (Palauan Shrimp Patties)      Origin: Palau	Wheat Dumpling Skins      Origin: Fusion
Tortilla (Classic Spanish Tortilla)      Origin: Spain	Ulkoy (Filipino Shrimp Patties)      Origin: Philippines	Wheat Flour Chapati      Origin: India
Tortilla de Calabaza (Egusi Seed Omelette)      Origin: Equatorial Guinea	Ulster Fry      Origin: Northern Ireland	Whole Meat Mould      Origin: England
Tortilla Española (Spanish Omelette)      Origin: Spain	Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau	Wiener Schnitzel (Breaded Veal Cutlets)      Origin: Austria
Tortilla Española      Origin: Costa Rica	Urunda (Sweet Coconut Balls)      Origin: Sri Lanka	Wild Greens Fritters      Origin: Britain
Tortillas di Harina (Flour Tortillas)      Origin: Mexico	Valentine Heart Pancakes      Origin: American	Willowherb Bubble and Squeak      Origin: Britain
Tortillas di Harina (Flour Tortillas)      Origin: Honduras	Valentine Lamb Steaks with Avocado and Sour Cream      Origin: American	Wisteria Flower Omelette      Origin: Britain
Tostones (Fried Plantains)      Origin: Haiti	Vareninkas      Origin: Russia	Wisteria Pancakes      Origin: China
Tournedos Rossini (Fillet Rossini)      Origin: France	Varškės Spurgos (Lithuanian Curd Doughnuts)      Origin: Lithuania	Wonton Wrappers      Origin: China
Tournedos Rossini      Origin: France	Veal Chops Valentino      Origin: Britain	Wy Cymreig (Welsh Egg)      Origin: Welsh
Traditional Chapati      Origin: Anglo-Indian	Vegetarian Chow Mein      Origin: Fusion
Traditional Irish Boxty      Origin: Ireland	Vegetarian Spring Rolls      Origin: Fusion

Page 13 of 14