Taking fast food is becoming more feasible in the modern hustling world. Fried food items are no less in demand. There are different ways to do fry cooking, which includes Deep Fat Frying, Stir Fry, Dry Fry and Shallow Fry. The food is submerged in hot oil or fat for deep frying at a temperature range between 175-190 °C depending on the food type. On industrial level it is done by using a pressure fryer or vacuum fryer. Some disadvantages are associated with this type of cooking like large amounts of waste oil, trans fats, fire hazards etc. Stir fry is a Chinese cooking technique in which ingredients are fried in a small amount of hot oil while being stirred continuously. Stir-frying has been considered healthy as there is a balanced use of vegetables, fish and meats. Dry fry is a method of cooking the foods which contain high fats in a non-stick pan where only the melted fat from the meat is used. The preparation of food in a bit of fat or oil in a shallow pre-heated pan at a hot temperature is known as shallow frying. This method needs constant care and a focus; the product may be tender and light brown with very little proof of fat. The advantages of frying include quick and easy, appetite appealing etc. but it also requires supervision and practice.
