Filipinos are also known for their being good in cooking, especially the frying procedure where we use excess fats of pork or oil in cooking. Even when we like to cooked vegetables and saucy foods, we apply the shallow frying or ginisa. This procedure of frying is basically cooking food and initial ingredients using small amount of oil or fats such as garlic, onion, ginger, chilies and bell peppers.
It is sometimes called sautéing, stir fry or pan frying and we must use even cut foods to maintain even cooking on all parts. Though pan fried foods often leave sediments in the pan, it can be taken out using stock, water or any liquid (wine/rum) and produced flavored sauce as accompaniment of the main dish.
The most uniformed food for frying should be tender which is minced or chopped finely that can be formed like patties. Fruits and vegetables can also be shallow fried as well as egg-based ingredients food like omelet, pasta (precooked), pancakes and fried rice. We need oil as coat of the food to prevent burning and distribute the heat evenly.
This is a conduction method were the heat is transferred from its source, going through the pan, and to the food through the oil and fats (even the excess fats of food is produced and used during cooking). Due to that, it develop far-reaching taste since it came from the natural salt of the food.
However, the shallow frying must observed the golden brown color of the food as sign of being done but with a minimum or medium heat. The brown color occurs when there is too much heat and the sugar content of the food turn its color but instill the tenderness and moisture in the inside while make it appealing due to the golden color and crispiness on the outside. Crispiness is caused by drying of the heat of the outside layer of the food.
There are equipment that is designed for low to medium and even high temperature frying such as pan with low-heavy base and high sides. Frying pan is the basic but there are still specialized pan such as crepe and omelet pans which can also be used. Wok is also available when you need to toss the food during cooking. We prefer to use wooden spoon, tongs, palette knives and egg lifters to turn the food.
