Deep frying

Deep Frying

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Deep frying

Deep frying is a cooking

Cooking

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food....
method in which food is submerged in hot oil or fat

Fat

Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemistry, fats are generally ester of glycerol and fatty acids....
. This is normally performed with a deep fryer or chip pan

Chip pan

A chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying French fries .Today, they are made from either aluminium or stainless steel, although in the past were commonly made from cast iron....
; industrially, a pressure fryer or vacuum fryer

Vacuum fryer

A Vacuum fryer is a deep-frying device originally developed for potato chip production.Vacuum fryers are fit to process low-quality potatoes that contain higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available....
may be used.

Deep frying is classified as a dry cooking method because no water is used.

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Technique

If performed properly, deep-frying does not make food excessively greasy, because the moisture

Moisture

Moisture generally refers to the presence of water, often in trace amounts.The moisture content is often an important aspect of various Food including cheese and many dried goods such as tea where excess moisture can promote Bacteria, Bacterial decay, Mold, or Rot over time....
in the food repels the oil. The hot oil heats the water

Water

Water is a common chemical substance that is essential for the survival of all known forms of life. In typical usage, water refers only to its liquid form or States of matter, but the substance also has a solid state, ice, and a gaseous state, water vapor or steam....
within the food, steaming

Steaming

Steaming is a method of cooking using steam. Steaming is considered a relatively healthier cooking technique and capable of cooking almost all kinds of food....
it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature

Temperature

In physics, temperature is a physical property of a Physical system that underlies the common notions of hot and cold; something that feels hotter generally has the greater temperature....
depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C

Celsius

Celsius is a temperature scale that is named after the Swedish astronomer Anders Celsius , who developed a similar temperature scale two years before his death....
(345–375 °F

Fahrenheit

Fahrenheit is a temperature scale named after the physicist Daniel Gabriel Fahrenheit , who proposed it in 1724. Today, the scale has largely been replaced by the Celsius scale; it is still in use for non-scientific purposes in the United States and a few other countries such as Belize....
).

Some fried foods are given a coating of batter

Batter (cooking)

Batter is a liquid mixture, usually based on one or more flours combined with liquids such as water, milk or beer. egg is also a common component....
or breading

Breading

Breading is a dry grain-derived coating for a piece of food such as meat, vegetable, poultry, fish, shellfish, crustacean, wheat gluten , or textured vegetable protein, etc., made from breadcrumbs or a breading mixture with seasonings....
prior to frying. The effect of these is that the outside of the food becomes crispy and browned, while the inside becomes tender, moist, and steamed. Some foods – such as potatoes or whole, skin-on poultry

Poultry

Poultry is the category of domesticated birds which some people keep for the purpose of collecting their egg , or kill for their meat and/or feathers....
– have a natural coating and do not require breading or battering.

Oil deterioration

Overheating or over-using the frying oil leads to formation of rancid-tasting

Rancidification

Rancidification is the decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides....
products of oxidation

Redox

Redox describes all chemical reactions in which atoms have their oxidation number changed.This can be either a simple redox process such as the oxidation of carbon to yield carbon dioxide or the reduction of carbon by hydrogen to yield methane , or it can be a complex process such as the oxidation of sugar in the human body through a ser...
, polymerization

Polymerization

In polymer chemistry, polymerization is a process of reacting monomer molecules together in a chemical reaction to form three-dimensional networks or polymer chains....
, and other deleterious, unintended or even toxic compounds such as acrylamide

Acrylamide

The chemical compound acrylamide has the chemical formula Carbon3Hydrogen5NitrogenOxygen. Its IUPAC name is 2-propenamide....
(from starch

Starch

File:Amylose2.svgFile:Amylopektin Sessel.svgStarch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds....
y foods). Deep-frying under vacuum

Vacuum fryer

A Vacuum fryer is a deep-frying device originally developed for potato chip production.Vacuum fryers are fit to process low-quality potatoes that contain higher sugar levels than normal, as they frequently have to be processed in spring and early summer before the potatoes from the new harvest become available....
helps to significantly reduce acrylamide formation, but this process is not widely used in the food industry

Food industry

The food industry is the complex, global collective of diverse businesses that together supply much of the food energy consumed by the world population....
due to the high investment cost involved.

Some useful tests and indicators of excessive oil deterioration are the following:

Sensory: Darkening, smoke, foaming, thickening, rancid taste.
Laboratory: Acidity, anisidine value, viscosity
Viscosity

Viscosity is a measure of the Drag of a fluid which is being deformed by either shear stress or extensional stress. In everyday terms , viscosity is "thickness"....
, total polar
Chemical polarity

In chemistry, polarity refers to the dipole-dipole intermolecular forces between the slightly electric charge end of one molecule to the negative end of another or the same molecule....
compounds
Chemical compound

A chemical compound is a Chemical substance consisting of two or more different chemical element Chemical bond together in a fixed mass ratio that can be split into simpler substances....
, polymeric triglycerides.

Instruments that indicate total polar compounds, currently the best single gauge of how deep-fried an object is, are available with sufficient accuracy for restaurant and industry use.

Disadvantages

Deep frying produces large amounts of waste oil
Cooking oil

Cooking oil is purified fat of plant origin, which is liquid at room temperature.Some of the many different kinds of edible Vegetable fats and oilss include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil....
, which must be properly disposed of. Waste oil is increasingly being recycled into biodiesel
Biodiesel

Biodiesel refers to a non-petroleum-based diesel fuel consisting of long chain alkyl esters, made by transesterification of vegetable oil or animal fat , which can be used in unmodified diesel-engine vehicles....
.

Some deep fry shortening
Shortening

Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture ....
s contain trans fat
Trans fat

Trans fat is the common name for a type of unsaturated fat with trans-Cis-trans isomerism fatty acid. Trans fats may be monounsaturated fat or polyunsaturated fat but never saturated fat....
.

Cooking oil is flammable, and fire
Fire

Fire is the oxidation of a combustion material releasing heat, light, and various Chemical reaction products such as carbon dioxide and water....
s may be caused by it igniting at too high a temperature. Attempts to extinguish an oil fire with water cause the water to flash into steam due to the high heat of the oil, in turn sending the burning oil in all directions and thus aggravating the fire. Instead, oil fires must be extinguished by smothering, for example by putting a lid over the fire. Other means of extinguishing an oil fire include dry powder (e.g., baking soda) or fire fighting foam. Most commercial deep fryers are equipped with automatic fire suppression system
Fire suppression system

Fire suppression systems are used in conjunction with smoke detectors and fire alarm systems to improve and increase public safety...
s using foam.

Deep frying

Technique

Oil deterioration

Disadvantages

See also

External links