Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried.
Fried plantain
A painting by the Russian artist A. I. Morozov showing frying in the open air
Tofu being fried
Fried polenta, French fries, and fried chicken at a Brazilian eatery
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green-shooted onions, other vegetables, and to a lesser extent meat, game and fish.
An early Ramesside Period mural painting from Deir el-Medina tomb depicts an Egyptian couple harvesting crops.
Detail of painted limestone stela, 18th dynasty, reign of Akhenaten (Amenophis IV), circa 1300 B.C.E. depicting use of an early form of drinking straw in beer-drinking. Egyptian Museum of Berlin
Hunting game birds and plowing a field. Depiction on a burial chamber from c. 2700 BC. Tomb of Nefermaat and his wife Itet.
Figurines of servants making bread, First Intermediate Period (after 2090 BC), from Gebelein- Museo Egizio, Turin.
