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Pan Frying
Pan frying is a cooking technique that involves the use of a flat-bottomed pan to cook food quickly over medium to high heat. This method is ideal for achieving a crispy exterior while preserving the natural flavors and moisture of the ingredients. To pan fry, a small amount of oil or fat is heated in the pan, and the food is placed directly onto the hot surface. The sizzle that follows is a telltale sign that the Maillard reaction is at play, imparting a golden-brown color and enhancing the overall flavor profile.
