What You Need to Know
Frying is the cooking of food in oil or fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to ensure that the food is evenly cooked, using tongs or a spatula, whereas sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. Frying is a dehydration process which involves the transfer of mass and heat. Different chemical changes take place during the frying process such as protein denaturation, starch gelatinization, surface browning, rapid water evaporation and oil absorption.
Key Parameters
Equipment
Steps
- 1.
Tempura (Japan): Creates light, crispy batter coating
- 2.
Churros (Spain): Produces crispy exterior with soft interior
- 3.
Pakora (India): Creates spiced, crunchy vegetable fritters
The Science
Primary Reaction
Maillard Reaction