Frying

Definition

Frying is a cooking method where food is cooked in hot oil or fat, usually in a pan or fryer, giving it a crispy texture.

Scientific / Technical Definition

Frying is a culinary process in which food is submerged in hot oil or fat at temperatures typically between 175°C and 190°C (347°F to 374°F). This method of cooking relies on the transfer of heat through oil to rapidly cook and brown the food, often creating a crispy exterior.

Benefits

• Enhances flavor and texture of food
• Provides a quick cooking method that preserves certain nutrients, such as vitamins D and E, which may be more concentration in fried foods compared to boiled items.

Examples

• Fried chicken
• French fries
• Tempura

Additional Information

• Known issues: Consuming fried foods frequently can lead to an increased risk of obesity and heart disease due to the high fat and calorie content.

Related Terms

• Deep Frying
• Sauteing
• Pan Frying
• Baking

References

• The Science of Frying: What Happens to Food When Fried
• An Overview of Frying Methods