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Everything about Frying
Cooking food in oil or fat
Frying is a method of cooking where food is made in oil or animal fat. Frying is believed to have first appeared in Ancient Egypt around 2500 BC, with tiger nut cakes deep fried in oil. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: FryingA 5-minute orientation
- Skim a recent paper: Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and fryingInfluential work since 2022
- Pick up a classic book: Everything's Eventual. 14 Dark TalesThe most-reprinted book on the subject
- Read the landmark paper: Chemistry of Deep‐Fat Frying OilsCited 980 times
- Go sideways: Saturated fatA closely related topic
- Go sideways: Cooking oilA closely related topic
📖 Definitions
Verb present participle and gerund of fry
Noun The action of the verb fry.
🗂️ The subject at a glance
🏆 Landmark papers (most cited)
Chemistry of Deep‐Fat Frying Oils
Transesterification of neat and used frying oil: Optimization for biodiesel production
Production of biodiesel from waste frying oils
Biodiesel from Used Frying Oil. Variables Affecting the Yields and Characteristics of the Biodiesel
Waste frying oil as a precursor for one-step synthesis of sulfur-doped carbon dots with pH-sensitive photoluminescence
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
Kinetics studies of synthesis of biodiesel from waste frying oil using a heterogeneous catalyst derived from snail shell
Catalytic production of biodiesel from soy-bean oil, used frying oil and tallow
🆕 Influential since 2022
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
A review on the frying process: Methods, models and their mechanism and application in the food industry
Magnetic reusable acid-base bifunctional Co doped Fe2O3–CaO nanocatalysts for biodiesel production from soybean oil and waste frying oil
A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods
📚 Books worth reading
Everything's Eventual. 14 Dark TalesStephen King · 2002
PaperweightStephen Fry · 1992
Dark LoveNancy A. Collins, Edward E. Kramer · 1995
Southern friedJames Villas · 2013
Fry BreadKevin Noble Maillard · 2019
Stir-fry!Katie Rogers · 2007
The Ultimate Guide to FryingRick Browne · 2011
Lunch at the Gotham CafeStephen King · 2016
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
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- Cooking oil Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperature…
- Fat In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living…
- Omega−6 fatty acid Omega−6 fatty acids (also referred to as ω−6 fatty acids or n−6 fatty acids) are a family of essential polyunsaturated fatty acids (PUFA) that share a…
- Monounsaturated fat In biochemistry and nutrition, a monounsaturated fat is a fat which contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized…
- Trans fat Trans fat is a type of unsaturated fat that occurs in foods. Trans fats are fats (triglycerides, i.e. triple esters of glycerin) that contain chains derived…
- Margarine Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats…
- Coconut oil Coconut oil (or coconut fat) is an edible oil derived from the meat of the coconut palm fruit. Coconut oil is a white solid fat below around 25 °C (77 °F)…