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Deep-fried food
Also searched as: deep-frying, deep fryer, chips, fries, tempura, schnitzel
In short: Deep-frying is drying in hot oil: the water on the surface evaporates in a flash and leaves a crisp crust behind.
Picture it
Like a miniature steam boiler: as long as it bubbles, steam pushes against the oil from inside.
What happens
Hot oil transfers heat quickly. Water on the surface evaporates and the crust dries and browns. The escaping steam keeps the oil out at first. If the oil is too cold, the crust forms slowly and the food soaks up oil.
Why it matters
Temperature, batch size and draining decide between crisp and greasy.
Rules of thumb
- Thermometer: usually 160–190 °C.
- Small batches.
- Drain on a rack.
Related entries
Sources
- Fine Dining Lovers: The science of French fries
- Harold McGee: On Food and Cooking (2004)