spatula or a heavy pan or brick — to improve
the thermal contact between meat and pan.
For thicker cuts whose insides take time to
heat through, the cook slows heat transfer
after the initial browning to prevent the outer
portions from being overcooked. This can be
done simply by lowering the burner heat, or
by shifting the pan to the oven, which
continues the heating from all sides and frees
the cook from the necessity of turning the
meat. Restaurant cooks often “finish” fried
meats by putting the pan in the oven as soon
as the first side has been browned and the
meat turned.
Hot Oil: Shallow
and Deep Frying
Fats and oils are a useful cooking medium
because they can be heated to temperatures
well above the boiling point of water, and can
therefore dry, crisp, and brown the food