What exactly is dry-frying? Surely food will stick if there is no fat in the pan to keep it loose.
In these health-conscious times, dry-frying has become a popular way of cooking fish and meat, especially bacon rashers. First heat a frying pan with a heavy bottom on a high flame until it is hot. Meanwhile, prepare the meat or fish. If it has little fat of its own, drizzle a small amount of oil over the surface and rub it in. However, if the meat has natural fat or the fish is oily, simply season with freshly ground black pepper.
When the pan is hot, add the meat or fish and then leave it. Do not be tempted to move the food around in the pan until a crust has formed. You will then be able to slide an egg slice or palette knife underneath and turn to cook on the other side.
Dry-frying is also used to extract and bring out the flavor of whole spices, seeds or nuts. Fry them without fat in a heavy-bottomed pan over a high heat, shaking the pan from time to time. Continue cooking, watching carefully to avoid burning, until they give off a distinct aroma, and then tip them onto a cold plate.
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