Science of Deep Frying

From Oreos to butter, it seems like everything can be fried. However, have you ever wondered how frying works? Keep reading to find out!

What Is Frying?

By definition, frying is when food is partially or fully submerged into hot oil or fat (or even air) between 350 to 370 degrees F. Pan frying and stir-frying are partially submerged into hot oil while deep fryer is fully immersed. Before a food is cooked, it is usually coated with a layer of breadcrumbs or flour based batters.

When the food is submerged in the oil, the water inside of the ingredient starts to boil. The water does not escape since the layer coated on the food locks in the moisture. The outside of the food is a golden brown color due to the Maillard reaction. The heat of the oil coats the food and allows for the starches to gelatinize. This leaves with a perfectly crunchy food still with moisture.

Tips For Frying

The best oils for oils are neutral and have a high temperature of when the oil starts to burn. Peanut and canola oils are two of the most popular oils used. It is suggested to cut your food in small pieces and to have them around the same size. This will allow for even frying time. The best time to season the food is right after it comes out of the fryer. To discard frying oil, it should be put into a can before throwing it in the trash. Never pour it down the drain because it can clog pipes.

cites

Dobarganes, Carmen, Gloria Márquez‐Ruiz, and Joaquín Velasco. "Interactions between fat and food during deep‐frying." European Journal of Lipid Science and Technology102.8‐9 (2000): 521-528.

Erickson, Michael D., ed. Deep frying: chemistry, nutrition, and practical applications. Elsevier, 2015.

Xu, Xin‐Qing, et al. "Chemical and physical analyses and sensory evaluation of six deep‐frying oils." Journal of the American Oil Chemists' Society 76.9 (1999): 1091-1099.