Frying 53002 224655895 2008-07-09T20:57:49Z 213.151.131.212 you can't fry in water, changed to fat {{for|other uses of "fry" or "frying"|Fry}} '''Frying''' is the [[cooking]] of food in [[oil]] or [[fat]],a technique that originated in ancient [[Old_Kingdom|Egypt]] around 2500BC.<ref>Tannahill, Reay. ''Food in History''. Three Rivers Press, 1995. p 75 </ref> 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]]. Fats can reach much higher [[temperatures]] than water at normal [[atmospheric pressure]]. Through frying, one can sear or even [[Carbonization|carbonize]] the surface of foods while [[caramelizing]] sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour. 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 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. 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. 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]], [[Nut (fruit)|nuts]], [[doughnut]]s, [[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]]. {{Cooking Techniques}} ==See also== {{cookbook}} *[[Cooking oil]] *[[Deep frying]] *[[Fried dough foods]] ==References== <div class="references-small"> <references/> </div> [[Category:Cooking techniques]] [[de:Braten (Garmethode)]] [[es:Fritura]] [[fr:Friture]] [[id:Goreng]] [[it:Frittura]] [[he:טיגון]] [[nl:Frituren]] [[ja:揚げる]] [[pl:Smażenie]] [[pt:Fritura]] [[simple:Fry]] [[sl:Cvrenje]] [[fi:Paistaminen]] [[sv:Frityr]] [[zh:煎]]