Linked from

The 12 pages that link to Frying, each with the reason it gives.

• GrillingCompared with: Frying transfers heat chiefly through hot fat rather than direct radiation from a grill.

• Pan fryingNarrower topic: Pan frying is one form of frying, distinguished by its shallow fat layer.

• BoilingCompared with: Hot fat operates at higher temperatures and produces browning absent from boiling.

• AcrylamideRelated: High-temperature frying can promote acrylamide formation in starchy foods.

• Canola oilRelated: Canola oil’s mild flavor and suitability for high-heat cooking make it a common frying fat.

• ShorteningRelated: Some shortenings are formulated as frying fats rather than baking ingredients.

• AcroleinRelated: Overheated oils can form acrolein through thermal breakdown of glycerol-containing fats.

• Fish and chipsNarrower topic: Frying traditions predate the British dish and contributed techniques used in it.

• CroutonRelated: Frying makes croutons crisp and can give them a richer flavor.

• CheeseburgerRelated: A griddle or skillet cooks cheeseburger patties through direct contact with a hot surface.

• Roast chickenCompared with: Frying uses hot fat as the cooking medium rather than oven air.

• OladyiNarrower topic: Pan-frying gives oladyi their browned exterior while cooking the batter through.