Deep frying

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Deep deep fried (also referred to as deep frying pane ) is a cooking method in which foods are immersed in hot fat, the most common oil, rather than the shallow oil used in conventional frying, is worked with frying. Usually, deep fryers or pan chips are used for this; industrially, pressure fryers or vacuum fryers may be used. Deep frying can also be done by using heated oil in a pot. Deep frying is classified as a hot-fat cooking method. Typically, cooking food cooks quickly: all sides of the food are cooked simultaneously because the oil has a high thermal conduction rate.

The term "deep frying" and many modern fried foods were not discovered until the 19th century, but this practice has been around for thousands of years. Preliminary notes and cookbooks indicate that this practice began in some European and Arab countries before other countries adopted the practice.

Fryers are popular around the world, with fried foods to calculate a large portion of global calorie consumption. Much of the fried food and culture around frying has grown, especially in the southern United States, where many events dedicated to frying food and inedible items are held.

Video Deep frying

Histori

The expression of french fries is evidenced from the beginning of the 20th century; "fried chicken" dates from 1832.

Foods fried in olive oil are evidenced in Classical Greek since about the 5th century BC. The ancient Roman cookbook of Apicius (about 400), appears for the first usage list of ancient Romans frying to prepare a Pullum Frontonianum, a chicken dish. The practice of frying spread to other parts of Europe and Arabia in subsequent centuries. Fried foods such as funnel cakes arrived in northern Europe in the 13th century, and recipes of fried fish have been found in cookbooks in Spain and Portugal at about the same time. Falafel arrived in the Middle East from the migration of the population from Egypt immediately after the 14th century. Japanese food fries were most likely introduced by the Portuguese in the 16th century.

Proof of French fries can be found at the beginning of the 17th century in Europe. French fries, discovered at the end of the 18th century, became popular in western Europe early in the 19th century. In 1860 Joseph Malin combined a fried fish with chips (French fries) to open the first fish and chips shop in London.

Modern frying in the United States began in the 19th century with the growing popularity of cast iron, especially around South America which led to the development of many modern-fried dishes. Donuts were discovered in the mid-19th century, with foods such as onion rings, fried turkeys, and corn dogs all discovered in the early 20th century. In recent years, the growth of fast food has expanded the reach of fried foods, especially the fries.

Maps Deep frying

Technique

Deep frying food is defined as the process by which food is completely submerged in hot oil at temperatures typically between 350 ° F (177 ° C) and 375 ° F (191 ° C). One common method of preparing food for frying involves adding several layers of dough around the meal, such as corn flour, flour, or tempura; breadcrumbs can also be used. After the food is immersed in oil, the surface begins to dehydrate and experiences a Maillard reaction that breaks down sugars and proteins, creating a golden brown exterior from food. Once the surface is dehydrated, it forms a crust preventing further oil absorption. The heat that occurs throughout the diet causes the protein to be denatured, starch to undergo starch gelatinization, and dietary fiber to soften.

While most foods require dough coatings for protection, it is not necessary for cooked noodles and potatoes because their high starch content allows them to hold more moisture and withstand shrinkage. Meat can be cooked before frying to ensure that they finish inside while keeping the juiciness.

When done properly, frying does not make the food too oily, because the moisture in the food repels the oil. Hot oil heats the water in the food, steams it; oil can not resist this strong flow direction because (because of its high temperature) water vapor pushes bubbles to the surface. As long as the oil is hot enough and the food is not immersed in oil for too long, oil penetration will be limited to the outer surface. Foods fried with the right temperature usually absorb "no more than a few tablespoons per 2 ¹ / ₂ cup oil "is used. This level of oil absorption is similar to that of shallow frying pan, as in a frying pan.

However, if the food is cooked in oil for too long, much water will disappear and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases lies between 350-375 Â ° F (177-191 Â ° C). An informal test for temperatures approaching this range involves adding a small amount of flour to the oil and watching to see if it hissed without burning immediately. The second test involves adding a piece of food to fry and seeing it sink and climb back. Sinking without resurfacing indicates that the oil is too cold; not drowning at all indicates that the oil is overheating.

It is recommended that deep fryer is often cleaned to prevent contamination. The cooking process with oil can also contaminate nearby surfaces because oil can splash in adjacent areas. The oil vapor can also condense on further surfaces such as walls and ceilings. Inventories such as dish detergent and baking soda can effectively clean the affected surface.

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Tools

Deep fryer is done with frying pan, pan like a frying pan or frying pan, Dutch oven, or iron pan. Additional tools include a frying basket, which is used to contain food in fryers and for food strains when removed from oil, and cooking thermometers, used to measure oil temperature. Tweezers, hollow spoons, wooden spoons, and strainers can be used to lift or separate food from hot oil.

Japanese deep-frying tools include long metal chopsticks; frying pan agemono-nabe , heavy to withstand heat and deep to hold oil; the ami-shakushi net ladle is used to scoop the dough debris; and a pan shelf for oil draining abura-kiri .

• deep frying tool

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In the United States, the Chicago Tribune notes that "you can fry almost anything". South America has been noted as a center of modern innovation in the field of fried foods. According to the owner of a frying restaurant in the South, "If something is edible, you can bet that someone south of Mason-Dixon has tried to cook it with oil."

Africa

In North Africa, fried dishes are part of the cuisine. The common food in this region is fried fries, also referred to as "sponges". In the South African region, street food includes French fries and cassava chips. Foods fried in South African countries include fish and chips, vetkoek and coeksisters , among others.

Asia

Tempura Japan is a popular fry food that generally consists of seafood and fried and fried vegetables. Japanese fried dishes, or Agemono, include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu. In Southeast Asia such as Thailand, insects are generally fried for human consumption. Western-style fast food such as donuts, fried chicken, and French fries are also popular in Asia.

Fish fried, tofu, and ch? giÃÆ'² is usually eaten in Vietnamese cuisine. Deep frying is also used to create some types of bÃÆ'¡nh , including bÃÆ'¡nh rÃÆ'¡n (fried rice), bÃÆ'¡nh cam bÃÆ'¡nh tiÃÆ'ªu (hollow balls), < span lang = "vi" title = "Vietnamese text"> bÃÆ'¡nh r? (sweet potato pancakes), bÃÆ'¡nh chu? i chiÃÆ'Â ª (fried banana), H? TÃÆ'Â ¢ y-style bÃÆ'¡nh tÃÆ'Â'm (fried shrimp), and bÃÆ'¡nh g? i (pillow cake).

The fried baton sticks, known as youtiao in Chinese, are eaten in many East Asian and Southeast Asian dishes.

In Hong Kong, gut fry pork is a popular food. In South Asia, popular fried snacks are samosas and pakora.

Europe

Many countries in Europe use pure rapeseed or hydrogenated oil for frying. The fried Mars bar is from Scotland, with The Carron Fish Bar at Stonehaven claiming to have found it in the early 1990s. Fish and chips is a very popular fry dish in England since it originated from London in the 19th century and became popular among the working class. Its popularity continues with 229 million servings of fish and chips sold annually in the UK.

There is an annual trade fair devoted to fried foods called the International Symposium on Deep-Fat Frying featuring discussions about deep fat frying as well as exhibits by companies involved in the process.

Belgian tradition requires fries to be fried in fat filtered from cows, locally called blanc de boeuf or ossewit .

North America

In the United States, soybean oil is often used for frying. Beignet, originally a French dish, is a popular fry cookie in the city of New Orleans in the US. Fried foods have become a core part of South American culture with many restaurants serving only fried foods. The owner of one of the restaurants said that the food is fried, "in the South it is a way of life". Fast food is one of the most common ways to consume fried foods in North America.

New fried foods are popular today in America, especially in South America. Hundreds of goods are presented at this exhibition. Some of them include fried beers, butter, and chewing gum. In addition, frying can be used as a form of art by frying objects that can not be eaten, such as electronics. Artists like Henry Hargreaves have replicas of electronic items like iPad, Game Boys, and laptops.

Contests of fried foods are often held at exhibitions such as the Texas State Fair, where they hold an annual contest for the most creative fried food. Past famous winners include Fried Coke and Fried Butter, both created by Abel Gonzales. Since 2013, an American reality competition event called fried Masters , produced by Discovery Networks, held a frying competition at several national fairs throughout the country.

Oceania

Dairy bars in Australia may provide some types of fried foods, along with other types of food.

South America

The buÃÆ' Â ± uelo, a fried dough ball popular in Central America and Greece, is a popular fried snack and street food in South America. Picarone, a Peruvian dessert dating from colonial times, is a fried pie made with pumpkin and sweet potatoes, popular in Peru and Chile, especially during harvest festivals.

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Oil dissipation and chemical changes

Deep fat slabs involve heating oil for temperatures over 180 ° C in the presence of moisture and air. This condition can lead to a series of complex chemical reactions that can affect the quality of cooked food and oil. Examples of different chemical reactions include free radical production, oxidation, hydrolysis, isomerization and polymerization. The exact reaction that occurs will depend on factors such as oil, frying conditions and cooked food. When frying water may invade esters of triacylglycerol resulting in and monoglycerol, glycerol and free fatty acids (a type of hydrolysis reaction). The hydrolysis reaction is enhanced by the resulting fatty acid and other low molecular weight acid compounds.

Excessive heating or excessive use of cooking oil leads to the formation of other undesirable, unintentional or even toxic products of oxidation, polymerization and other toxic compounds such as acrylamide (from starchy foods). Recent studies have shown that fat loss can be worse when fats or oils are fried with food than when fats or oils are tested themselves in a laboratory. Deep-frying under vacuum helps significantly reduce the formation of acrylamide, but this process is not widely used in the food industry because of the high investment costs involved.

Some useful tests and indicators of excessive oil deterioration are as follows:

• Sensory - dark, smoke, foaming, thickening, rancidity and unpleasant odors during warming up. This is the most unreliable way to decide when to replace oil because it is a very individual factor and can depend on different causes.
• Strip testing - deciding when to replace oil depends on FFA (free fatty acids) only
• Oiltester - a measurement tool for precisely determining the point of oil change by TPM/TPC (Total material/polar compound)
• Laboratory - acidity, anisidine value, viscosity, total polar compound, polymeric triglyceride.

Instruments showing total polar compounds, currently the best single gauges on how deep fried objects are, are available with sufficient accuracy for restaurant and industrial use.

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Dangers

Cooking oil is flammable, and fire can be caused by burning at too high a temperature. Furthermore, efforts to extinguish the fire of oil with water cause a very dangerous condition, boilover, as they cause water to radiate into the vapor due to the high heat of the oil, in turn sending oil burning in all directions and thus exacerbating the fire. This is the main cause of home fires in the UK. Instead, oil fires must be extinguished with non-aqueous fire extinguishers or by choking. Other ways to extinguish oil flame include the application of dry powder (eg, baking soda, salt) or fire fighting foam. Most commercial deep fryers are equipped with an automatic fire prevention system using foam.

Hot spilled cooking oil can also cause severe third-degree burns. In the worst case scenario, severe burns can be fatal. The higher temperature and the tendency of oil to stick to the skin make hot spilled hot oil much more dangerous than spilling hot water. Children can accidentally put their hands on the stove, play with the material when cooked, or accidentally pull the pan down, which can cause significant injury. Full attention should be used when frying when children are present, to protect their safety at all times.

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Environment

Deep frying produces large amounts of waste oil, which must be disposed of properly. Oil waste can overflow the exhaust system, bind the waste pipe wall, and disrupt waste treatment. The oil waste from deep frying is increasingly recycled and refined into biodiesel. Potatoes stored in warehouses containing humidif contain more water, which makes the time it takes to fry them into longer chips. This increases the carbon dioxide footprint of commercially produced chips as more energy is required for deep frying. According to one source, the average household fryer draws 2,000 watts.

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Health

The process of frying food is generally detrimental to the nutritional value. Oil that is absorbed by food in the dough usually contains a lot of fat, especially saturated fat and trans fats. Consumption of large amounts of saturated and trans fats has been associated with a higher risk for some cancers including prostate cancer. Eating fried foods is also associated with higher levels of cholesterol, obesity, heart attacks, and diabetes. Cooked foods cooked at a certain temperature can also contain acrylamide, a possible carcinogen. In addition, the process of fat degradation (lipid peroxidation) during frying results in the loss of nutritional value in fried foods. Cooked deep fried oil can also cause increased blood pressure and vascular hypertrophy.

Several studies have found that frying in olive oil and sunflower has been found to be less detrimental to health and in some cases has a positive effect on insulin levels. The oil can be reused several times after the original use after tightening the solids. However, excessive use of the same oil can cause it to break down and release the compound into foods that may be carcinogenic, affect the health of the liver, or affect the body's ability to absorb vitamins. Some European countries have set public health standards for the safety of cooking oil.

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See also

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References

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Further reading

• Erickson, M.D. (2007). Deep Frying: Chemistry, Nutrition, and Practical Applications . AOCS Press. ISBN: 978-1-893997-92-9. 447 pages.
• Kosa, Frank (October 16, 2006). "Backstory: If you can think about it, he can fry it". Christian Science Monitor . Retrieved May 18 2015 .

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External links

• Media related to Deep frying on Wikimedia Commons
• Media related to fried foods in Wikimedia Commons
• Deep Fat Frying on Wikibook Cookbooks

Source of the article : Wikipedia