What You Need to Know
Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
Key Parameters
Equipment
Steps
- 1.
Tempura (Japan): Creates light, crisp coating through quick frying in hot oil
- 2.
Churros (Spain): Forms crispy exterior while maintaining soft interior
- 3.
Pakora (India): Seals in moisture while creating crunchy chickpea batter coating
The Science
Primary Reaction
Maillard Reaction