Sta je plitko przenje? (What is shallow frying?)

Plitko prženje je tehnika kuvanja koja podrazumeva prženje hrane u maloj količini ulja ili masti, obično dovoljno da pokrije oko pola bočnih strana hrane. 

Za razliku od prženja u dubokom ulju, gde se hrana potpuno potapa u vruće ulje, plitko prženje koristi manje ulja i često se radi u tiganju ili tiganju na srednjoj (4) do jakoj vatri (6). Ova metoda je idealna za postizanje hrskave, zlatno-smeđe spoljašnjosti, dok unutrašnjost ostaje sočna i mekana.

Proces počinje zagrevanjem ulja u tiganju dok ne dostigne željenu temperaturu, obično oko 175°C do 190°C. Hrana, često panirana ili u testu, stavlja se u vruće ulje. Važno je da se tiganj ne prepuni, što može sniziti temperaturu ulja i dovesti do gnjecave hrane. Hrana se przi dok jedna strana ne porumeni, a zatim se okreće da bi se i druga strana ispekla do istog stepena.

Plitko prženje se obično koristi za jela poput pilećih kotleta, ribljih fileta, uštipaka i pljeskavica od povrća. Ova tehnika omogućava brže vreme kuvanja nego pečenje u rerni, a direktan kontakt sa vrućim uljem stvara koricu.

Shallow frying is a cooking technique that involves frying food in a small amount of oil or fat, typically enough to cover about halfway up the sides of the food. 

Unlike deep frying, which submerges food entirely in hot oil, shallow frying uses less oil and is often done in a skillet or frying pan over medium (4) to high heat (6). This method is ideal for achieving a crispy, golden-brown exterior while keeping the inside moist and tender.

The process begins by heating the oil in the pan until it reaches the desired temperature, usually around 350°F to 375°F (175°C to 190°C). The food, often breaded or battered, is placed in the hot oil. It’s important not to overcrowd the pan, which can lower the oil temperature and result in soggy food. The food is cooked until one side is golden brown, then flipped to cook the other side to the same degree.

Shallow frying is commonly used for items like chicken cutlets, fish fillets, fritters, and vegetable patties. The technique allows for a quicker cooking time than baking or roasting, and the direct contact with hot oil creates a crust.