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 ?
Chapter Titles: Introduction; The market for fried food; Regulation in the European Union; Regulation in the United States; Health Issues; The composition of frying oils; Factors affecting the quality of frying oils and fats; The measurement of frying oil quality and authenticity; The manufacture of pre-fried potato products; Managing potato crisp processing; Effective process control in frying; Flavour and aroma development in frying and fried food; Improving the texture and colour of fried products
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).
The optimum frying temperature was 120 C for all produce except for the sweet potato, which was fried at 130 C.
The problem is that restaurants are still frying in partially hydrogenated shortening, which contains cholesterol-raising trans fat.
With very low linolenic acid, the new generation soybeans don't require trans fat producing hydrogenation yet still yield a frying oil with a taste profile and long fry life consistent with partially hydrogenated oils.
Canadian scientists assessed the performance of high oleic oils during the rotational frying of french fries, chicken and fish strips.
After 30 seconds, the turkey is bubbling away in the pot - and there is the aroma of meat and spices frying.
Fry Guy is providing some 1,200 Wal-Mart snack bars with its convenient, counter-top deep frying machines, along with private label SGT.
Among these is Ventura Foods' Mel-Fry Free(TM) frying oil, which is made from new canola seeds bred by Dow AgroSciences.
But because the composition of a frying fat or oil has a significant effect on the flavor of fried food, it is important to determine the effects that these alterations of fatty acid composition have on flavor.
You can roll them up to an hour in advance of frying.