Oil in a frying pan and fry. How to fry potatoes in a frying pan. Features of cooking fried potatoes

26.07.202227.05.2017

No matter how many nutritionists talk about the dangers of fried foods, sometimes you want to treat yourself to cutlets with a golden crust or fried vegetables with a nutty flavor, which can only be obtained by cooking them in butter. But not everyone knows how to fry properly and does not even think about such nuances as a suitable frying pan or the optimal temperature for frying.

So, let's start with the very basics. Frying refers to the heat treatment of products, in which the conductor of heat is oil or fat. We will talk about which oil is better to use a little later, but for now let's start choosing a pan.

The perfect frying pan

We have to disappoint you, but there is no universal frying pan. One is more suitable for frying meat, and another is more suitable for vegetables. Moreover, each hostess, and even chefs, have their own individual preferences. Cast iron or copper, steel or non-stick - the choice is yours. But no matter which pan you prefer, it should have three main parameters.

First of all, it is a thick bottom. Thanks to him, the heat will be better and more evenly distributed, which means that all products will fry equally well. The area of the pan also plays an important role. It should be such that the products do not touch during frying. And the third important parameter is a comfortable handle that should not heat up or slip in your hand.

Gas, induction or electric stove

Unfortunately, it is not always possible to choose a stove, but it is important to take into account its features when frying foods. Professionals prefer gas stoves, as they heat up the pan faster and have better temperature control, which helps a lot in the cooking process.

Induction cookers are practically not inferior to them, although some skill is required to work with them. But electric stoves are, perhaps, not the best option for frying. They heat up for a long time, and sometimes not evenly enough, as a result of which it is almost impossible to get a golden crust without overdrying the product inside.

The right oil for frying

When choosing oil for frying, we are most exposed to fashion trends in cooking. More recently, many housewives abandoned vegetable oil in favor of olive oil, and after a while they learned that it was not suitable for frying. Now the most popular is coconut oil, but not everyone is ready to use it regularly.

Professional chefs have developed their secret to the perfect frying oil. Surprisingly, this is a mixture of olive oil and butter in equal proportions. This combination provides the products with the most intense taste and helps them not to burn during frying. And if you are still afraid of talking about carcinogens that allegedly appear when frying in oil, then pay special attention to the next paragraph of our review.

Required temperature for frying

For beginners, it may be a little difficult to figure it out, but we will try to describe as clearly as possible the 3 main temperature points that are important to remember in order to get a truly delicious fried product with a coveted crust.

Boiling point of water. As you know, it is 100 degrees Celsius. You don't have to stand with a kitchen thermometer, just drop a few drops of water into the oil. If they do not immediately evaporate, then the oil is not yet hot enough. Putting the product in not too hot oil, you will not fry it, but stew it in a mixture of oil and juices released from the product.

Maillard reaction temperature. A French scientist, who was interested in the origin of the taste of cooked food, determined that only by heating the oil to a temperature of 140-160 degrees Celsius, you will get that very golden crust. This is due to a specific chemical reaction between amino acids and sugars that starts in this temperature range.

Oil boiling point. If the oil smokes, then structural changes have begun to occur in it and carcinogenic substances have begun to form. For each type of oil, this temperature is different, but frying in smoking oil is not recommended.

Continuing the conversation about the ideal oil temperature for frying, we clarify that it is more correct to add oil to an already heated pan, but here it is important not to miss the moment. If the pan is too hot, the oil may boil immediately. For those who doubt their culinary skills, we advise you to heat the oil together with the pan and, having gained experience, try a more correct option.

Another important nuance. The temperature of the oil drops as soon as you put the product into it, and the colder this product, the more noticeable this temperature difference. In order to avoid this, try to get the product that you are going to fry for 30 minutes, and preferably an hour before the start of cooking.

Pickled and salted mushrooms are good because they can be used not only without pre-treatment, but fried or eaten boiled, which gives the dish a special piquancy. Is it possible to mix canned mushrooms to cook them together - about this right now.

Pickled and salted mushrooms are good because they can be used not only without pre-treatment, but also fried or eaten boiled.

Pickled and salted mushrooms are fundamentally different in that in the first case, acid (usually acetic) is always used. And in the case of pickles, the main preservative is only salt. Therefore, one can even say that pickling is the same salting, but acid is added. At the same time, canned mushrooms are used both cold and hot.

Is it possible to fry pickled and salted mushrooms

This question can be answered quite unequivocally - of course, canned and salted mushrooms can be cooked together. The ratio of both products is chosen according to your taste. For example, if you want to feel a pleasant sourness to a greater extent, you need to increase the proportion of the pickled product. And if you want to feel the taste of the mushrooms themselves, without a sour taste, then take, for example, 4 parts of salted and 1 part of pickled products.

How to fry pickled mushrooms with potatoes (video)

How to remove excess salt in canned mushrooms

A canned product differs from a fresh one not only in that it is completely ready for use. The fact is that during salting and pickling, salt and vinegar, respectively, always accumulate in hats and legs, respectively, which keep them practically in their original state for the winter.

An excess of these substances is normal, because if you put a smaller amount of preservative, the product may deteriorate. Therefore, during the preparation of blanks, they often take a little more salt and vinegar than indicated in the recipe. And the product turns out to be oversalted or somewhat sour.

Therefore, before preparing canned mushrooms, it is important to follow a few simple steps:

First of all, you need to try the product - they may turn out to be quite suitable for your taste, so no pre-treatment is needed.
If there is too much salt and vinegar, then the main method of preparation is soaking in water. First, you can simply rinse with running water in a colander. Then soak in cold water for at least 1 hour. Then rinse again under running water.
Finally, if the search for salt and vinegar is small, you can cook without processing, but then put much less salt in the finished product than planned.

ADVICE

If you want to get a more delicate taste, you can soak the mushrooms in milk or cream.

Pickling - the same salting, but acid is added

Features of roasting salted and pickled mushrooms

Since canned mushrooms are a completely finished product, they need to be fried much longer. In fact, the main task is only to warm the mushrooms and, if possible, give them a beautiful, ruddy look.

You can follow these rules:

After processing, cut the caps into smaller fragments, because they are usually salted in rather large pieces.
Then fry, as usual, in hot sunflower oil.
Cooking time - within 10 minutes.
If only mushrooms are fried, they no longer need to be salted. Complementary foods (potatoes and others) need salt.

Since canned mushrooms are a completely finished product, they need to be fried much longer.

Recipe for fried potatoes with salted mushrooms

This is a simple, classic recipe that is great for fasting and calorie watchers. You will need the following ingredients:

4-5 potatoes;
salted mushrooms 200-300 g (any);
vegetable oil 3 tablespoons;
low-fat sour cream 4 tablespoons;
onion small head;
garlic 1 clove;

The technology is as follows:

Peel, wash and cut the potatoes - preferably into strips so that it cooks faster.
Potatoes are placed in a hot frying pan (with oil) and fried until a bright blush.
Then lay a rather coarsely chopped onion.
Soaked and chopped salted mushrooms are added after the onion becomes transparent (half cooked). The fire is not reduced.
Literally after 5 minutes lay sour cream and all the spices.
And after another 5 minutes, finely chopped greens are placed and turned off, covered with a lid - the dish should be infused for 10-15 minutes to soak in the aromas.

NOTE

Sour cream can also be served separately - i.e. it is not necessary to stew potatoes and mushrooms in sour cream.

How to fry salted mushrooms (video)

Cooking fried salted milk mushrooms with onions

Salted milk mushrooms are a classic winter appetizer that always brings its own twist. Milk mushrooms eat with pleasure both at the festive and at the everyday table. And it's all about their pleasant texture: pieces cooked according to the recipe are always elastic and pleasantly crunchy in the mouth.

Of course, when frying, this effect decreases, but even in this form, a rather interesting flavor combination is obtained. If you cook milk mushrooms with onions, you get a great appetizer that can be used both on its own and in combination with a side dish, meat, and other products. You will need the following components:

salted milk mushrooms 300 g;
3 tablespoons of sunflower oil or pork fat (50 g);
bulb medium;
spices and herbs - at your discretion.

The sequence of actions is as follows:

A frying pan with oil and lard is heated.
In hot oil, first fry the onion (it is better to cut into medium pieces, because small ones burn quickly). Bring to half readiness.
Then fry pre-soaked (preferably 2 hours) milk mushrooms with onions - no more than 5 minutes.

Spices and herbs are added a minute before readiness.

Fried potatoes with salted mushrooms

How to cook salted mushrooms with potatoes in the oven

Few people tried to bake salted mushrooms. But such a recipe also has the right to exist. You will need almost the same ingredients:

salted mushrooms 300-400 g;
potatoes 5-6 pieces;
vegetable oil tablespoon;
melted butter teaspoon;
onion 1 medium head;
2 tablespoons low-fat sour cream;
a small pinch of flour (a teaspoon).

The technology is as follows:

First, fry the onion in vegetable oil until half cooked.
Mushrooms are soaked and mixed with onions, fried for literally 3 minutes.
In the meantime, the potatoes are boiled, but not as usual, but in boiling water (add a little salt to the water) - 7-10 minutes are enough.
They take a frying pan, grease it with melted butter and put potatoes, which are pre-cooled and cut into slices.
Next comes a mixture of mushrooms with onions, after which they cover with a layer of potatoes.
Top with a mixture of sour cream and flour.
In the oven, it is enough to bake such a dish for 20-30 minutes at a temperature of +180 ° C. An excellent option when you are waiting for guests, and time is running out.

Mushrooms with potatoes in the oven

Cooking potatoes with pickled mushrooms in a pan

Pickled mushrooms have a pleasant sourness, so using them in frying is also quite acceptable. The recipe is based on the same ingredients:

pickled mushrooms 400 g;
potatoes 5 pieces;
onion 1 piece;
low-fat sour cream 3 tablespoons;
herbs, spices, salt - at your discretion.

The technology is like this:

First, sauté the onion in hot oil until golden brown.
And then they introduce potatoes, chopped into strips. They fry until red.
Then - a line of chopped and pre-soaked (if necessary) pickled mushrooms.
Bring to readiness (it will take 7-8 minutes).
Served with sour cream and herbs.

How to pickle mushrooms (video)

Recipe for fried pickled mushrooms with potatoes in a slow cooker

And a very convenient option if you cook a dish in a slow cooker. The components needed are the same as described above. And the recipe is:

Onions are fried in the “Baking” mode for 7 minutes.
Add potatoes and mushrooms.
Turn on the “Baking” mode again and cook for 30-40 minutes.

Thus, homemade preparations can be used both individually and together, eat them as a cold appetizer or additionally cook, fry in a pan or in a slow cooker. Therefore, the combination of options mainly depends only on the imagination of the culinary specialist. Sometimes it is an unusual combination of tastes that creates the atmosphere of a real holiday at the table. And you can do everything from quite ordinary products.

Enjoy your meal!

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Some people like fried food cooked in sunflower or butter. However, products processed in this way contain carcinogens - substances that provoke the formation of cancerous tumors due to disruption of intracellular metabolism. In this regard, the question arises of how to fry in a pan without oil. There are many ways that can be used with minimal harm to health and figure.

Is it possible to fry in a pan without oil?

There are different options for cooking without the use of oil. Not everyone knows that frying without it is also possible, if you follow the following recommendations.

Buy a Teflon-coated pan. Ignite it, and then put vegetables and meat there for 2-3 minutes. So the dish does not burn, but only acquires a refined taste.
To fry meat without oil, cut it into small pieces and place in a frying pan with water. Then the liquid will evaporate, and the food will reach readiness.
You can make juicy meat without the use of water. Before that, prepare a mustard marinade and coat chicken legs or steaks in it. After 2 hours, fry them in a Teflon pan.

How to fry in a pan without oil easily?

Following these tips, remember that if you overexpose the dish on the stove, it will burn. In order to avoid spoilage of products, try to think over your actions in advance.

A frying pan that can be fried without oil

Some housewives seriously think about buying a non-stick pan. On it you can fry meat without oil, make pancakes and stew vegetables without worrying that the food will not be scraped off from the bottom of the kitchen appliance. What types of such pans exist?

Teflon. It is rightfully often called dishes for a healthy diet. The coating of this pan should not be damaged, otherwise the expected effect will not occur and the food will burn.
Ceramic. On it you can fry without oil only products containing fats. This does not mean that everything else will stick to its walls. It's just that meat and vegetables will not have a golden crust.
Grill. This frying pan is mainly made of cast iron. The food on it is evenly heated, and due to the fact that moisture does not leave from there, the meat turns out to be juicy and with a crispy crust.

Is pasta too simple and too banal for a good housewife? If you think so, then let me disagree with you. In fact, properly cooked pasta can be the basis of a delicious, original, perhaps even gourmet dish. After all, this is just raw materials, the reincarnation of which depends solely on your imagination and culinary skills. Just imagine how to fry pasta in a pan with spicy spices and delicious toppings: meat, vegetables, sauces... Even a gourmet spoiled by gastronomic delights will salivate at the mere thought of such fried pasta.

In order not to be unfounded, we will be happy to tell you how to fry pasta in a frying pan tasty and unusual. Fried pasta recipes differ from each other, but among them you will surely find one or a couple of dishes that will become your signature dishes. Or let the family choose how to fry the pasta, because they will be your main tasters. In a word, enough cooking in a saucepan - it's time to fry them, stew them and cook pasta in a pan in other ways.

Fried pasta, or is it possible to fry pasta in a pan?
Pasta is indeed a very versatile product. We are used to cooking pasta and we consider this cooking method to be correct and almost the only possible one. However, remember what you do with pasta cooked in excess, not eaten immediately after cooking and cooled down? That's right, you heat them up in a pan greased with oil. In other words, you fry boiled pasta, and it becomes not only appetizing, but even tastier than freshly cooked. So why not fry the pasta right away, without waiting for the need to “reanimate” it in the pan?!

There is nothing surprising in the habit of our compatriots to cook pasta. The Italians do the same - the most "pasta" nation in the world. But at the same time, Armenians have long been preparing fried vermicelli and other pasta. And frying pasta is just as normal for them as it is for us to fry potatoes. So, drop the stereotypes, try frying pasta in a pan. Moreover, any pasta is suitable for this purpose: horns, feathers, noodles, spaghetti. Only when frying spaghetti is it better to break them into several parts in order to avoid sticking into a lump. Better yet, use the simplest hollow pasta or spirals inside. They will definitely turn out to fry deliciously and without problems.

How delicious to fry pasta in a pan
You can fry in a pan both already boiled and completely raw, hard pasta. Both options are not difficult, but the first is more familiar, so let's start with it:

How to fry raw pasta:
- Prepare the products: for 100 grams of pasta, about 3 tablespoons of vegetable oil for frying (refined), half a glass of hot water, half a pinch of salt.
- Pour oil into a frying pan and heat it up.
- Adjust the heat under the skillet to medium and drop the dry pasta into the hot oil.
- Stir pasta to coat completely. You can do this with a spatula or just cover the pan tightly with a lid and shake its contents several times.
- Remove the lid and lightly toss the pasta in the pan until it is golden brown on all sides.
- After this point, pour hot water into the pan until it just covers the pasta.
- Salt the dish, immediately cover with a lid and reduce the heat.
- Cook the pasta in the skillet until all the liquid has evaporated.
Pan-cooked this way, pasta can be served as a side dish or used as the base for more complex recipes. Fried pasta is used to prepare casseroles, warm salads and hot dishes with sauces and gravies. The same can be said about pasta fried in a dry frying pan:
How to fry dry pasta:
- Prepare the dishes: a deep frying pan with a thick bottom and a lid with a steam outlet.
- Prepare the products: for 100 grams of pasta, about 3 tablespoons of unrefined vegetable or melted butter, half a glass of hot water, half a pinch of salt.
- Heat a skillet over medium heat and add pasta.
- Fry the pasta on all sides for 3-5 minutes.
- Then pour the fried pasta with oil (vegetable or melted) and mix.
- Bring the pasta to a golden color, but do not wait until it darkens.
- Once the pasta is light golden, pour enough water into the pan to just cover the pasta.
- Cover and cook until the water has completely evaporated - this will take about 10 minutes.
This method takes the same amount of time as the first, but is considered safer because hot oil does not splatter as much. However, when comparing the results, it turns out that the first option, when the pasta is immediately fried in oil, is tastier. Especially if you use high-quality sunflower oil with the aroma of seeds. You can also substitute olive oil if you like it.

It is hardly worth wasting time explaining how to fry boiled pasta in a pan - even a child can handle this task. The only important caveat is that before frying, make sure that all the liquid from the pasta is glass, otherwise there will be a great risk of burns from hot splashes. After frying, boiled pasta differs little from pan-fried pasta. Therefore, let's look at how to cook pasta in a pan more difficult, and therefore tastier.

Delicious pasta in a pan: recipes and tips
Every inhabitant of the post-Soviet space is familiar with the taste of naval pasta. But this, in fact, is also pasta fried in a pan with the addition of stew or minced meat. So you can assume that you already know how to cook one dish based on fried pasta. We will be happy to refresh it in memory, and at the same time we will tell you other proven recipes for fried pasta:

Fried macaroni and cheese. For 1 (up to 400 grams) pasta, you will need 200-250 grams of hard cheese of any kind (or a mixture of different varieties), 3-4 ripe tomatoes, salt and pepper and dried herbs to taste, as well as vegetable oil for frying. Fry pasta in a deep frying pan. While the pasta is cooking, grate the cheese and cut the tomatoes into cubes. In the second pan, simmer the tomatoes for 5-7 minutes, salt, pepper and dried herbs. Transfer the tomatoes to the fried pasta, sprinkle with cheese, stir and cook covered over low heat for 4-5 minutes.
Fried pasta with minced meat (“navy style”). For 350-400 grams (1 pack) of pasta, take 300 grams of minced meat to taste or the same amount of stew, one carrot and onion each, a pinch of salt and pepper and a bunch of any fresh herbs, as well as frying oil. In one deep skillet, fry the pasta in either of the two ways above. In the second pan, fry the minced meat with finely chopped onions, grated carrots and peppers. Transfer the fried minced meat to the pan with pasta, salt and mix. Cook over low heat covered for 5-7 minutes. Sprinkle with chopped herbs before serving.
Fried pasta with vegetables. For 350-400 grams of pasta (1 pack), a couple of medium onions, two carrots, 4 cloves of garlic, 100 grams of tomato paste or tomato sauce, a pinch of salt and frying oil will be enough. Finely chop the onion, peel and chop the garlic, and grate the carrots. Roast the vegetables in an oiled skillet. Fry the pasta in the second pan. Transfer the finished frying to the finished pasta, salt and mix. Pour in tomato paste and simmer over low heat under the lid for about seven minutes.
Fried pasta with egg, sausage and cream. For 1,350-400 gram pack of pasta, you will need 3 medium-sized eggs, 3 ripe tomatoes, 3 tablespoons of medium-fat cream, 150 grams of boiled sausage or ham, a bunch of herbs, salt and pepper and vegetable oil for frying. Fry the pasta in a deep frying pan, and in the meantime, chop the rest of the solid ingredients. Fried pasta, without removing it from the pan, pour cream and raw eggs, salt, add ground pepper, sausage and tomatoes. Stir and cook covered for 10 minutes, stirring a couple of times during this time. Serve under chopped fresh herbs.

As you can see, frying pasta in a pan is easy, and you can diversify them with almost any additives (vegetables, meat, cheese, sausages, sauces, herbs, spices). And, more importantly, when frying, pasta always retains its shape. Fried pasta is soft, but elastic, and boiling, as is the case in a pot of water, is simply out of the question. With experience, an automatic understanding of the amount of ingredients will come, and you will learn how to cook pasta in a frying pan flawlessly delicious. Therefore, we wish you culinary inspiration, free time and desire for experiments and, of course, bon appetit!

It would seem that you need to know to cook in a pan? But it turns out that there are many nuances that need to be considered when frying in a pan in order to do it right, and as a result, eat delicious food. Indeed, with this method of heat treatment, even the highest quality products can be pretty spoiled.

How to fry in a pan?

One of the most important aspects of frying is the pan itself. It should be with a thick bottom (for even distribution of heat), a large area (for frying the largest amount of food), and with a comfortable handle, because if the handle is made of a material that overheats, this creates a lot of inconvenience when cooking.

In this case, the source of heat, that is, the stove that will be used during cooking, is of great importance. For example, an electric stove, due to slow heating and cooling, is not very suitable for frying dishes.

Also, the result of cooking by frying is affected by the oil on which the food will be fried. After all, even in a pan with a non-stick coating, it is more correct to fry with the addition of a small amount of oil.

I think everyone knows that it is not necessary to reuse oil for frying, since the oil, once heated, quickly oxidizes in air, and during subsequent frying, the amount of oxidation products in it increases dramatically.

The quality of cooking in a pan also depends on the cooking temperature.

How to cook without oil?

Unfortunately, it is not possible to fry food without oil in a regular frying pan. But there are a few tricks that will allow us to do this, and thus reduce the harmfulness of the food we cook. For example, use a non-stick frying pan or a grill pan for this, which can be purchased at a regular store or in a couch store. During cooking on the second, all the fat flows down the special ribs in the pan and does not come into contact with the food in the future. After cooking, excess oil is simply drained.

Fried healthy food

Are fried foods healthy? According to experts from the British Heart Society, if fried potatoes, fish or even chips are cooked in vegetable oil, then such food is harmless, since eating vegetable oil protects a person from heart disease. But it is worth remembering that the amount of oil should also be minimal, just to ensure that the food is beautifully browned.

According to the scientists of this society, it is important what kind of oil is used for frying, while it should not be reused. In Spain, where olive or sunflower oil is most commonly consumed, no relationship has been found between people eating fried foods and heart disease, according to recent research published in the British Medical Journal, a well-known medical publication.

Whether to eat fried foods is up to you.
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