Exterior Browning and Crust Formation

Pan Frying

• Direct contact with hot oil
• Rapid heat transfer
• Oil reaches irregular surfaces when sufficiently deep
• Better at turning dry coatings into a continuous crust

Air Frying

• Hot circulating air with limited surface oil
• Slower, less uniform heat transfer to the coating
• Works well for exposed skin and already-fatty crumb coatings
• Dry powders may remain pale or powdery without added oil

Whey Protein vs Flour

Pork Rinds

Wet Coatings and Binders

Mayonnaise

Mustard

Interior Cooking

Cooking the Interior and Exterior Together

Interior First

Reverse Sear

Oven

Sous Vide

Exterior First

Fry, Then Finish in the Oven