Examine individual changes

'{{short description|Cooking of food in oil or another fat}} {{For|other uses of "fry" or "frying"|Fry (disambiguation){{!}}Fry}} {{ref improve|date=May 2015}} [[File:Frying latkes.jpg|thumb|200px|Latkes being fried]] '''Frying''' is the [[cooking]] of food in [[cooking oil|oil]] or another [[fat]].{{efn|Chemically, oils and fats are the same, differing only in [[melting point]], and the distinction is only made when needed. Foods can be fried in a variety of [[fat]]s, including [[lard]], [[vegetable oil]], [[rapeseed oil]], and [[olive oil]]. In commerce, many fats are called oils by custom, e.g. [[palm oil]] and [[coconut oil]], which are solid at [[room temperature]].}}<ref>{{cite book|last1=editor|first1=Prosper Montagné ; American|last2=Escoffier|first2=Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste|last3=Hunter|first3=Philéas Gilbert ; text translated from the French by Marion|title=The New Larousse Gastronomique : The Encyclopedia of Food, Wine & Cookery|date=1977|publisher=Crown Publishers|location=New York|isbn=0-517-53137-2|pages=299, 307|url-access=registration|url=https://archive.org/details/newlaroussegastr00mont_0}}</ref> Similar to [[sautéing]], pan-fried foods are generally turned over once or twice during cooking, using [[tongs]] or a [[spatula]], while sautéed foods are cooked by "tossing in the pan".<ref>{{Cite book| publisher = Artisan Books| isbn = 978-1-57965-236-4| last = Peterson| first = James| title = Essentials of Cooking| date = April 2003}}</ref> A large variety of foods may be fried. ==History== [[File:Morozov AI 009.jpg|thumb|left|A painting by the Russian artist [[Alexander Ivanovich Morozov|A. I. Morozov]] showing frying in the open air]] {{Expand section|date=December 2009}} Frying is believed to have first appeared in the [[Ancient Egypt]]ian [[Ancient Egyptian cuisine|kitchen]](ma nema sanse)<ref></ref>, during the [[Old Kingdom of Egypt|Old Kingdom]], around 2500 BCE.<ref name='Tannahill'>Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75</ref> == Details == Fats can reach much higher [[temperature]]s than water at normal [[atmospheric pressure]]. Through frying, one can sear or even [[Carbonization|carbonize]] the surface of foods while [[Caramelization|caramelizing]] sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, its own flavor, and calories. Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. [[Sautéing]], [[stir frying]], [[pan frying]], [[shallow frying]], and [[deep frying]] are all standard frying techniques. Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a [[frying pan]], [[griddle]], [[wok]], or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of [[pan frying]] using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results. Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Some include [[potato chip]]s, [[french fries]], [[Nut (fruit)|nuts]], [[doughnut]]s, and [[instant noodles]]. <gallery widths="200px" heights="200px"> Cooking Tofu (17073564921).jpg|Tofu being fried Gordurema.jpg|Fried [[polenta]], [[French fries]], and [[fried chicken]] at a Brazilian eatery Pakoras in Jaipur.jpg|[[Pakora]] is a fried snack, popular throughout the [[Indian subcontinent]], served in [[Jaipur, India]]. </gallery> == See also == {{Portal|Food}} {{Div col|colwidth=35em}} * [[Cooking oil]] * [[Sautéing]] * [[Stir frying]] * [[Pan frying]] * [[Shallow frying]] * [[Deep frying]] * [[Air fryer]] * [[List of fried dough foods]] {{div col end}} ==Notes== {{reflist|group=lower-alpha}} ==References== {{Reflist}} ==External links== {{Cookbook}} *{{Commons category-inline}} {{Cooking techniques}} {{Meat|state=expanded}} [[Category:Cooking techniques]] [[Category:Food preparation techniques]] [[Category:Culinary terminology]] [[Category:Fried foods]] [[nl:Bakken]]'