Deep frying

Deep frying cooks food by submerging it in hot oil or fat. The oil transfers heat rapidly, browning the surface while cooking the interior.

Heat transfer: The movement of thermal energy between objects or regions at different temperatures. Hot oil transfers heat to submerged food, driving surface browning and interior cooking.
French fries: Strips of potato cooked in hot oil until tender inside and crisp outside. Their two-stage frying illustrates how deep frying can balance a dry crust with a soft center.
Cooking oil: Edible liquid fat used to cook, dress, or preserve food. Its heat tolerance, flavor, and viscosity shape the results of deep frying.
Shallow frying: A frying method in which food cooks in a shallow layer of hot fat and is turned during cooking. Unlike deep frying, it exposes only part of the food to oil at a time.
Acrylamide: A chemical compound that can form in some starchy foods during high-temperature cooking. It can form in browned potato foods during frying, especially when cooked to dark colors.
Maillard reaction: A set of reactions between amino acids and reducing sugars that produces browned colors and complex flavors. It creates much of the brown crust and savory flavor on fried foods.
Tempura: A Japanese dish of seafood or vegetables coated in a light batter and deep-fried. Its thin, crisp coating depends on brief cooking in hot oil.
Frying temperature: The temperature of oil or fat during frying, commonly controlled within a recipe-specific range. Temperature determines how quickly food browns and how much time its interior has to cook.
Pan frying: A cooking method that browns food in a pan with a modest amount of hot fat. It uses far less fat than immersion frying and often relies on direct pan contact.
Food safety: Practices and conditions that prevent food from causing illness or injury. Safe frying requires controlling oil hazards and ensuring food reaches a safe internal temperature.

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