content in the food vaporises. When a fried food reduces in temperature below 100 C, water vapour inside condenses and internal pressure drops, causing oil absorption into the food via a vacuum effect.

Techniques

Deep frying

In deep frying, food is submerged in hot oil or fat so that all sides are cooked simultaneously. A deep fryer or chip pan may be used, or, in an industrial frying

1.Previous
3.Next