fry

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Related to frying: Deep frying, Stir frying

fry

Fish hatchlings that have attached yolk sacs.

fry

newly hatched fish. Called also larvae.

advanced fry
young fish in the post-yolk stage. Called also alevin.
References in periodicals archive ?
The purpose of this study was to optimize pre-frying and frying conditions of deep-frozen yam slices, by comparing the qualities of fried yam slices with the standard quality (oil content, dry matter, color and texture) of potato French fries.
Physical Characterization of Crude Canola and Sunflower Oil Physical characterization of crude canola and sunflower oil samples have been made during a frying period of 4 days (Table-1).
To determine the frying stability of this mid-oleic soybean oil (MOSBO) and storage stability of fried food, tortilla chips were fried in MOSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and low linolenic SBO (LLSBO).
Phil Hogan, director of global oils and fats research at ADM Oils and Fats, said: "Being able to offer healthier frying alternatives which provide the same properties as traditional fats, allows us to help our customers cater to current and future consumer demands.
When deep-fat frying at home, it's important to maintain the right temperature--about 350[degrees]F.
It is important when frying that both fish and potatoes are submerged.
Fine aerosol emissions from charbroiling of regular hamburger meat are higher than from charbroiling extra-lean meat, which in turn are much higher than the emissions from frying the same amount of hamburger," the researchers write in the June ENVIRONMENTAL SCIENCE & TECHNOLOGY (ES&T).
Scientists at Texas A&M University evaluated vacuum frying for making snacks from sweet potatoes, green beans, Tommy Atkins mangos and blue potatoes.
This first section also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake, and its influence on consumer health.
It's amazing what a little frying and some bacon and cheese can do.
RTI), a leading provider of frying oil solutions to the foodservice industry, is pleased to announce the immediate availability of the company's zero trans fat low linolenic soybean oil, RTI Max-life[TM] ZERO T LL, to restaurants serving the greater New York City, NY; Newark, NJ; Philadelphia, PA; Detroit, MI; and Greensboro, NC markets.
The frying of a singular product, usually french fries, is frequently used as the testing procedure to assess performance of frying oils.