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Everything about Deep frying
Method of cooking food under hot fat
Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: Deep fryingA 5-minute orientation
- Skim a recent paper: A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foodsInfluential work since 2022
- Pick up a classic book: Breaded fried foodsThe most-reprinted book on the subject
- Read the landmark paper: Chemistry of Deep‐Fat Frying OilsCited 980 times
- Go sideways: FryingA closely related topic
- Go sideways: Deep fryerA closely related topic
📖 Definitions
Verb present participle and gerund of deep fry
Noun Alternative form of deep-frying.
🏆 Landmark papers (most cited)
Chemistry of Deep‐Fat Frying Oils
Structure Oil‐Absorption Relationships During Deep‐Fat Frying
Olive oil stability under deep-frying conditions
Colour changes during deep fat frying
Criterion for Oil Uptake during Deep‐fat Frying
Interactions between fat and food during deep-frying
Optimization of deep-fat frying operations
Characteristics of PAHs from deep-frying and frying cooking fumes
🆕 Influential since 2022
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying
Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
Chemical Changes in Deep‐Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications
📚 Books worth reading
Breaded fried foodsParameswarakuma Mallikarjunan, P. Kumar Mallikarjunan · 2009
The Frequent Fryers CookbookRick Browne · 2003- 📕Deep fryingMichael D. Erickson · 1996
Emeril's cooking with powerEmeril Lagasse · 2013
Fried and TrueRick Rodgers · 1998
The New & healthier approach to deep-fry cuisine · 1989
Advances in deep fat frying foodsSerpil Sahin, Servet Gulum Sumnu · 2008
Deep fried indulgencesChristie Katona, Thomas Katona · 1995
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
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