Description
Cooking food under hot fat
Technical
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.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Like a bold Cabernet Sauvignon with high tannins that stand up to fatty foods
Coffee Analogy
Similar to a dark roast with heavy body and oily mouthfeel
Perfume Analogy
Comparable to gourmand fragrance notes of fried dough and vanilla
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced