![]() The hot oil heats the water within the food, steaming it oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. When performed properly, deep frying does not make food excessively greasy, because the moisture in the food repels the oil. Meats may be cooked before deep frying to ensure that they are done inside while keeping juiciness. While most foods need batter coatings for protection, it is not as necessary for cooked noodles and potatoes because their high starch content enables them to hold more moisture and resist shrinking. One common method for preparing food for deep frying involves adding multiple layers of batter around the food, such as cornmeal, flour, or tempura breadcrumbs may also be used. Technique ĭeep frying food is defined as a process where food is completely submerged in hot oil at temperatures typically between 350 ☏ (177 ☌) and 375 ☏ (191 ☌), but deep frying oil can reach temperatures of over 400 ☏ (205 ☌). In recent years, the growth of fast food has expanded the reach of deep-fried foods, especially french fries. Doughnuts were invented in the mid-19th century, with foods such as onion rings, deep-fried turkey, and corn dogs all being invented in the early 20th century. Modern deep frying in the United States began in the 19th century with the growing popularity of cast iron, particularly around the American South which led to the development of many modern deep-fried dishes. In 1860, Joseph Malin combined deep fried fish with chips (french fries) to open the first fish and chip shop in London. įrench fries, invented in the late 18th century, became popular in the early 19th century western Europe. Falafel arrived in the Middle East from Egypt as early as the 14th century. Deep-fried foods such as funnel cakes arrived in northern Europe by the 13th century, and deep-fried fish recipes have been found in cookbooks in Spain and Portugal at around the same time. The practice of deep frying spread to other parts of Europe and Arabia in the following centuries. Frying food in olive oil is attested in Classical Greece from about the 5th century BCE. Recipes for the dessert also exist in 10th and 13th century cook books by Ibn Sayyar al-Warraq and Muhammad bin Hasan al-Baghdadi, respectively. ĭeep-fried dough known as Zalabiyeh was eaten as early as the late 2nd millennium BC in Canaan. The English expression deep-fried is attested from the early 20th century. ![]() Peixinhos da horta, the Portuguese ancestor of Japanese tempura Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice.ĭeep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Typically, deep frying foods cook quickly: oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. Deep frying is classified as a hot-fat cooking method. Deep frying may also be performed using oil that is heated in a pot. Normally, a deep fryer or chip pan is used for this industrially, a pressure fryer or vacuum fryer may be used. A close-up view of kaassoufflés cooking in a deep fryer.ĭeep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. ![]()
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