Cooking food in a small amount of oil or fat, in a hot pan, with the food only partially submerged in the oil. This method is often used for foods that need to be seared, such as meats or onions.
Cooking food in a small amount of oil or fat, in a hot pan, with the food only partially submerged in the oil. This method is often used for foods that need to be seared, such as meats or onions.