Information about Deep Fried
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Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely fast.
Technique
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Breaded, deep-fried calamari
If performed properly, deep-frying does not make food excessively greasy because the moisture in the food repels the oil: The hot oil heats the water within the food, steaming it from the inside out, oil cannot go against the direction of this powerful flow. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, too much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F)
Some fried foods are given a coating of batter or breading prior to frying. The effect of these is that the outside of the food becomes crispy and browned while the inside becomes tender, moist, and steamed. Some foods, such as potatoes or whole, skin-on poultry, produce a natural coating and do not require breading or battering.
Oil deterioration
Overheating or over-using the frying oil, or undue exposure to air while hot, leads to formation of rancid-tasting products of oxidation, polymers and other deleterious, unintended or even toxic compounds such as acrylamide (from starchy foods). Researchers in many countries have found that of the three major market sectors, the most abused frying oils were (in order from the worst) those in the catering, domestic and industrial sectors. Deep-frying under vacuum helps to significantly reduce the acrylamide formation, however this process is so far not widely used in the food industry due to the high investment volume involved.Some useful tests and indicators of excessive oil deterioration are the following:
- Sensory: Darkening, smoke, foaming, thickening, rancid taste.
- Laboratory: Acidity (FFA), anisidine value, viscosity, total polar compounds, polymeric triglycerides.
Disadvantages
Deep frying produces large amounts of waste oil, which must be properly disposed.Deep fry shortenings contain trans fat.
See also
References
External links
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Wikibooks has an article on
Cooking Techniques | |
|---|---|
| Cooking under heat | Baking Frying Deep-frying Boiling Braising Grilling/Broiling Roasting Sauting Stir frying Poaching Parboiling Steaming Pressure cooking Pressure frying Simmering |
| Cooking without heat | Smoking Marination |
| Food preservation | Canning Drying Pickling Refrigeration Salting Smoking |
| Par-cook | Blanching |
| Other Techniques | Creaming Fermenting Outdoor cooking Scalding Tempering |
Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food.
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Fat
Fat may refer to:- Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
- Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes
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deep fryer is a kitchen appliance used for deep-frying.
While commonly used in commercial kitchens, household models are available and have become common in countries with a tradition of preparing French fried potatoes at home.
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While commonly used in commercial kitchens, household models are available and have become common in countries with a tradition of preparing French fried potatoes at home.
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chip pan is a deep-sided cooking pan used for deep-frying. Chip pans are named for their traditional use in frying chips.
Today, they are made from either aluminium or stainless steel, although in the past were commonly made from cast iron.
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Today, they are made from either aluminium or stainless steel, although in the past were commonly made from cast iron.
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In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. This leaves the meat very hot and juicy.
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A Vacuum fryer is a deep-frying device originally developed for potato chip production.
Vacuum fryers are fit to process low-quality potatoes that contain higher reducing sugar levels than normal, as they frequently have to be processed in spring and early summer before the
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Vacuum fryers are fit to process low-quality potatoes that contain higher reducing sugar levels than normal, as they frequently have to be processed in spring and early summer before the
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Moisture generally refers to the presence of water, often in trace amounts.
The moisture content is often an important aspect of various foodstuffs including cheese and many dried goods such as tea where excess moisture can promote bacterial growth, decay, molding, or
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The moisture content is often an important aspect of various foodstuffs including cheese and many dried goods such as tea where excess moisture can promote bacterial growth, decay, molding, or
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Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor.
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Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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trillion fold).]]
Temperature is a physical property of a system that underlies the common notions of hot and cold; something that is hotter generally has the greater temperature. Temperature is one of the principal parameters of thermodynamics.
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Temperature is a physical property of a system that underlies the common notions of hot and cold; something that is hotter generally has the greater temperature. Temperature is one of the principal parameters of thermodynamics.
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Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). The degree Celsius (symbol: °C) can refer to a specific temperature on the Celsius scale
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Fahrenheit is a temperature scale named after the German-Dutch physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724.
In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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In this scale, the melting point of water is 32 degrees Fahrenheit (written “32 °F”), and the boiling point is
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Batter is a liquid mixture, usually based on one or more flours combined with liquids such as water, milk or beer. Egg is also a common component. Often a leavening agent is included in the mixture to aerate and fluff up the batter as it cooks (or the mixture may be naturally
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A breading is a coating for a piece of meat, poultry, fish, seitan, tofu, or textured soy, etc., made from breadcrumbs or a breading mixture. Breading is ideal for frying because it lends itself to creating a crispy coating around the food.
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S. tuberosum
Binomial name
Solanum tuberosum
L.
The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum
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Binomial name
Solanum tuberosum
L.
The potato is the term which applies either to the starchy tuberous crop from the perennial plant Solanum tuberosum
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Poultry is the category of domesticated birds kept for meat, eggs, and feathers. These most typically are members of the order Galliformes (which includes chickens and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g.
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Rancidification is the decomposition of fats and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation.
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Redox (shorthand for reduction/oxidation reaction) describes all chemical reactions in which atoms have their oxidation number (oxidation state) changed.
This can be either a simple redox process such as the oxidation of carbon to yield carbon dioxide, or the
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This can be either a simple redox process such as the oxidation of carbon to yield carbon dioxide, or the
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polymer is a substance composed of molecules with large molecular mass composed of repeating structural units, or monomers, connected by covalent chemical bonds. The word is derived from the Greek, πολυ, polu, "many"; and μέρος, meros,
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The chemical compound acrylamide (acrylic amide) has the chemical formula C3H5NO. Its IUPAC name is 2-propenamide. It is a white odourless crystalline solid, soluble in water, ethanol, ether and chloroform.
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Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios).
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ACID (Atomicity, Consistency, Isolation, Durability) is a set of properties that guarantee that database transactions are processed reliably. In the context of databases, a single logical operation on the data is called a transaction.
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Viscosity is a measure of the resistance of a fluid to deform under either shear stress or extensional stress. It is commonly perceived as "thickness", or resistance to flow.
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Chemical polarity, also known as bond polarity or simply polarity, is a concept in chemistry which describes how equally bonding electrons are shared between atoms.
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Triglyceride (more properly known as triacylglycerol or triacylglyceride
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Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread).
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Types of Fats in Food
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- Unsaturated fat
- Monounsaturated fat
- Polyunsaturated fat
- Trans fat
- Omega: 3, 6, 9
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French fries (North America; sometimes also uncapitalized as "french fries" [1] or simply "fries" [2] ), or chips (United Kingdom, Republic of Ireland, and most Commonwealth nations), are pieces of potato that have been cut into batons and deep-fried.
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Banana chips are deep-fried and/or dried slices of banana, covered with sugar or honey. The chips are crispy and have a sweet taste. Variants of banana chips may be covered with chocolate salt instead.
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