All Topics  
Frying

 
Frying

 
   Email Print
   Bookmark   Link
 

 

Frying
 
 
  Topics Frying Topic Home

Frying is the 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....
 of food in oil
Oil

An oil is a chemical substance that is in a viscosity liquid state at room temperature or slightly warmer, and is both hydrophobic and lipophilic ....
 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....
, a technique that originated in ancient Egypt
Old Kingdom

The Old Kingdom is the name commonly given to that period in the 3rd millennium BCE when Ancient Egypt attained its first continuous peak of civilization in complexity and achievement ? this was the first of three so-called "Kingdom" periods, which mark the high points of civilization in the lower Nile Valley ....
 around 2500BC. Chemically, oils and fats are the same, differing only in melting point
Melting point

The melting point of a solid is the temperature range at which it changes states of matter from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium....
, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil
Palm oil

Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
 and coconut oil
Coconut oil

Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra . Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product....
, which are solid at room temperature
Room temperature

Room temperature is a common term to denote a certain temperature within enclosed space at which humans are accustomed.Room temperature is thus often indicated by general human comfort, with the common range of 10celsius to 23?C , though climate may acclimatize people to higher or lower temperatures....
.

Details
Fats can reach much higher temperatures than water at normal atmospheric pressure
Atmospheric pressure

Atmospheric pressure is sometimes defined as the force per unit area exerted against a surface by the weight of air above that surface at any given point in the Earth's atmosphere....
. Through frying, one can sear or even carbonize
Carbonization

Carbonization or Carbonisation is the term for the conversion of an organic substance into carbon or a carbon-containing residue through pyrolysis or destructive distillation....
 the surface of foods while caramelizing sugars.






Discussion
Ask a question about 'Frying'
Start a new discussion about 'Frying'
Answer questions from other users
Full Discussion Forum



Encyclopedia


Frying is the 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....
 of food in oil
Oil

An oil is a chemical substance that is in a viscosity liquid state at room temperature or slightly warmer, and is both hydrophobic and lipophilic ....
 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....
, a technique that originated in ancient Egypt
Old Kingdom

The Old Kingdom is the name commonly given to that period in the 3rd millennium BCE when Ancient Egypt attained its first continuous peak of civilization in complexity and achievement ? this was the first of three so-called "Kingdom" periods, which mark the high points of civilization in the lower Nile Valley ....
 around 2500BC. Chemically, oils and fats are the same, differing only in melting point
Melting point

The melting point of a solid is the temperature range at which it changes states of matter from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium....
, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil
Palm oil

Palm oil is an edible Vegetable fats and oils derived from the fruit of the Arecaceae Elaeis oil palm. Previously the second-most widely produced edible oil, after soybean oil, 28 million tonnes were produced worldwide in 2004....
 and coconut oil
Coconut oil

Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from copra . Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product....
, which are solid at room temperature
Room temperature

Room temperature is a common term to denote a certain temperature within enclosed space at which humans are accustomed.Room temperature is thus often indicated by general human comfort, with the common range of 10celsius to 23?C , though climate may acclimatize people to higher or lower temperatures....
.

Details


Fats can reach much higher temperatures than water at normal atmospheric pressure
Atmospheric pressure

Atmospheric pressure is sometimes defined as the force per unit area exerted against a surface by the weight of air above that surface at any given point in the Earth's atmosphere....
. Through frying, one can sear or even carbonize
Carbonization

Carbonization or Carbonisation is the term for the conversion of an organic substance into carbon or a carbon-containing residue through pyrolysis or destructive distillation....
 the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing
Sautéing

Saut?ing is a method of cooking food that uses a small amount of fat in a shallow cookware and bakeware over relatively high heat. Unlike searing, saut?s are often finished with a sauce made from the pan's residual fond....
, stir frying
Stir frying

Stir frying is an umbrella term used to describe two fast cooking techniques: chao and b?o . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chao technique....
, pan frying
Pan frying

Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; using enough oil to, at most, cover the food to be cooked only half way....
, shallow frying, and deep frying
Deep frying

Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
 are all standard frying techniques.

Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan
Frying pan

A frying pan, frypan, or skillet is a cooking pan used for frying, searing, and Maillard reaction foods. It is typically a 20 to 30 cm diameter flat pan with flared sides and no lid....
, griddle
Griddle

A griddle is a piece of Cookware and bakeware. In the industrial world usually it is a flat plate of metal . In the non-industrial world, and in traditional cultures, the griddle may be a stone or brick slab or tablet....
, wok
Wok

A wok is a versatile round-bottomed cookware and bakeware originating in China. It is used especially in East Asia and Southeast Asia. South Asia also uses a similarly-shaped vessel known as a karahi....
, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

Shallow frying is a type of pan frying
Pan frying

Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; using enough oil to, at most, cover the food to be cooked only half way....
 using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.

Deep frying is now the basis of a very large and expanding world-wide industry. Fried products have consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries
French fries

French fries , chips , fries, or French-fried potatoes are thin strips of potato that have been deep-frying. A distinction is sometimes made between fries and chips; whereby North Americans sometimes refer to any elongated pieces of fried potatoes as fries, while in the UK, long slices of potatoes are sometimes called '...
, nuts
Nut (fruit)

Nut is a general term for the large, dry, oily seed or fruit of some plant. While a wide variety of dried seeds and fruits are called nuts, only a certain number of them are considered by biologists to be true nuts....
, doughnut
Doughnut

A doughnut is a sweet, deep-fried piece of dough or batter . The two most common types are the torus-shaped ring doughnut and the filled doughnut, a flattened sphere injected with jam, jelly, cream, custard, or other sweet filling....
s, instant noodles
Instant noodles

Instant noodles are dried or precooked noodles fused with oil, and often sold with a packet of flavoring. Dried noodles are usually eaten after being cooked or soaked in boiling water for 3 to 5 minutes, while precooked noodles can be reheated, or eaten straight from the packet....
, etc.

See also


  • Cooking 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....
  • Deep frying
    Deep frying

    Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
  • List of fried dough foods


External links


  • A podcast episode that talks about the proper technique for deep fat frying and some professional tips and tricks.