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Frying: Difference between revisions
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|title=Frying: Wiki | |title=Frying: Cooking Wiki | ||
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|keywords=Frying: Wiki facts on this cookery method | |keywords=Frying: Wiki facts on this cookery method | ||
|description=Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500 BC | |description=Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500 BC | ||
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[[Image:Bacon_and_eggs.jpg|300px|thumb|right|Bacon and eggs frying on an electric griddle]] | [[Image:Bacon_and_eggs.jpg|300px|thumb|right|Bacon and eggs frying on an electric griddle]] | ||
'''Frying''' is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500 BC. 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. | '''Frying''' is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500 BC. 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 | [[Fats]] can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonise the surface of foods while caramelising sugars. The food is cooked much more quickly and has a special 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. | 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. | ||
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* [[deep frying]] | * [[deep frying]] | ||
{{Template:WhatLinksHereMethod}} | {{Template:WhatLinksHereMethod}} | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||