Description
Cooking of food in oil or fat
Technical
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.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Like a full-bodied Chardonnay with buttery notes
Coffee Analogy
Similar to dark roast coffee with caramelized undertones
Perfume Analogy
Reminiscent of warm, toasted amber accords
Origin & History
Civilization
Ancient Egyptians
Era
circa 2500 BCE
Region
Africa
Spread Path
Trade routes along the Nile River and Mediterranean Sea
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced