Publisher's Synopsis
INTRODUCTION
What Is Frying?
Frying is a method of cooking in which food is cooked in a bath of hot oil or fat, typically between 350 and 375°F. Depending on the type of frying, food is either partially or fully submerged in the fat until the food has turned golden brown with a crisp outer layer and moist interior. While undeniably delicious, fried foods should be consumed in moderation, as eating fried foods every day could pose a higher public health risk of heart disease due to the fat content and potential for trans fats consumption.
How Does Frying Work?
Frying occurs when a food is introduced to hot oil and rapidly begins to dehydrate. When the food is submerged in the oil, the water within the ingredient immediately starts to boil and rise to the surface, causing free fatty acids to form. A starchy crust around the outside helps to lock in moisture, preventing the food from becoming completely dehydrated. During the frying process the Maillard reaction occurs, resulting in a golden brown color and rich flavor. The heat from the oil also cooks the interior of the food, allowing the fibers to soften, proteins to denature, and starches to gelatinize.
