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Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. Image File history File linksMetadata Download high-resolution version (1816x1788, 2691 KB) Plantains frying in a pan of corn oil. ...
Image File history File linksMetadata Download high-resolution version (1816x1788, 2691 KB) Plantains frying in a pan of corn oil. ...
Species Musa × paradisiaca A big load of plantains in Masaya, Nicaragua Plantains are bananas that are generally used for cooking, as contrasted with the soft, sweet banana varieties (which are sometimes called dessert bananas). ...
Cooking is the act of applying heat to food in order to prepare it to eat. ...
Natural olive oil Synthetic motor oil Oil, in a general sense, is a chemical compound that is not miscible with water, and is in a liquid state at ambient temperatures. ...
Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ...
To meet Wikipedias quality standards, this article may require cleanup. ...
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a special crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour. Water is a chemical substance that is essential to all known forms of life. ...
Carbonization is the term for the conversion of an organic substance into carbon or a carbon-containing residue. ...
Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. ...
Magnification of typical sugar showing monoclinic hemihedral crystal stucture. ...
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, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques. Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...
Stir frying is a common Chinese cooking technique used because of its fast cooking speed. ...
Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ...
An advertisement for an automated deep fryer from 1973 A deep fried twinkie. ...
Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, 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. A stainless steel frying pan. ...
cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ...
Cooking in a wok The wok is a versatile round-bottomed cooking vessel (see cooking utensil) originating in China. ...
Shallow frying is a type of pan frying 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. Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ...
Deep frying is now the basis of a very large and expanding world-wide industry. Fried products have great 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, nuts, doughnuts, instant noodles, etc.
There is some criticism of fried foods for their low nutritional value. Frying, especially deep frying, imbues the food with fat from the oil, lowering their nutrient density. This page is a candidate to be copied to Wiktionary. ...
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