underfrying

Underfrying is a culinary technique where food, typically in the form of a slice or patty, is cooked on a pan or griddle for a shorter period of time than conventional frying methods. This results in a partly cooked or lightly browned exterior. Usually, the stovetop heat is adjusted to allow for the food to achieve a minimal browning, however, it is not yet adequately cooked inside.

Underfrying is often a deliberate method to achieve a specific texture and appearance in certain dishes. The intended outcome can vary, but generally, underfry produces a softer interior portion and a lightly frizzled or almost raw component within the food item.

Underfry is sometimes confused with light frying or pan-frying. However, the primary distinction lies in the intended doneness. Pan-frying or light frying would include more thorough cooking of the food on both sides, whereas underfrying deliberately falls short of complete cooking, catching the item at a distinct stage.

Advocates of underfrying argue this method can result in improved texture and more additional ingredients retain their natural flavors. Detractors suggest this approach risks food safety and poses a heightened risk of foodborne illness from under cooked center parts.

This culinary technique is evident in certain ethnic cuisines, where temporarily underfrying is a traditional practice in savory dishes or quick cooked ingredients.