Deep fried

From ArticleWorld

Deep frying is a fast and very popular food preparation technique. In fact, in Japan is is one of the four essential cooking techniques. American consumers show a preference for fried foods among fast food choices. For example, French fries and fried chicken, which are both widely available in the U.S..

As a cooking method, deep frying is called a dry cooking method, regardless of the fact that to deep fry something, you must submerge it completely in a pan or deer fryer full of some time of oil or fat.

In recent times, people have changed the substances in which they fry food in order to decrease the harmful health effects of deep frying. Popular substances in which food can be fried include vegetable shortening, animal fat, sunflower oil and peanut oil. The process of deep frying occurs when the hot oil surrounding the food being cooked, and causes the water content of the food to reach the boiling point. At this time, the food begins to cook on the inside as well as the outside. The trick is to attain a temperature whereby the food cooks on the inside completely before it burns on the outside. Temperatures for deep frying range from 350°F (177°C) to around 375°F (190°C).

Depending on the food to be deep fried, there are different preparations commonly used. This includes batter dipping, creating a crunchy outside similar to that of a beer battered fish sandwich, but can also include no preparation for foods like chicken or turkey, which have skin that forms a crunchy outside without any sort of coating.

Other examples of deep fried foods include: sweet and sour chicken, chicken nuggets, donuts, funnel cake and corn dogs, cheese sticks and tempura.

See also deep fat frying.