Frying

Common card · No. 267853

Frying is a method of cooking where food is made in oil or animal fat. Frying is believed to have first appeared in Ancient Egypt around 2500 BC, with tiger nut cakes deep fried in oil. A variety of foods can be fried. The amount of oil or fat will usually affect the food's taste and texture. Foods fried in more oil, or deep fried, will typically be crispier or more tender, whereas foods fried in less oil, like shallow frying or pan frying, will usually still be crisp but to a lesser extent. Other methods utilize the movement of the food in the pan or using oil or fat with other sauces. Frying is a dehydration process which involves the transfer of mass and heat. Different chemical changes take place during the frying process such as protein denaturation, starch gelatinization, surface browning, rapid water evaporation and oil absorption.

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