Deep frying

Frying or frying is a cooking method related to frying, baked floating in the food in hot fat. Other than frying, the food is heated primarily by conduction on the entire surface during frying. This is comparable to cooking, but are formed by the much higher temperatures of 140 to 190 ° C, a dry crust and aromatic roasting substances ( Maillard reaction).

Suitable for deep-frying fat with a high smoke point, vegetable oil, lard, or clarified butter, heated until almost to the smoking point in a pot or a special fryer and the food is placed therein. If the fat is not hot enough or cooled by the addition of excessive amounts of food to be cooked on too strong, the pieces engorge with fat before a crust may form. The rapid transfer of high temperature as possible to the surface of the food largely prevents its penetration, because then flows invading the fat of the water vapor from the food counter, which develops due to the high temperature. This effect is even reinforced in industrial Vakuumfritteusen.

The water vapor on the surface of the fat level prevents the access of oxygen to the hot fat, so fat oxidized, which is constantly used for the preparation of fried foods, slower than fat, which is heated or kept warm without fried food. In contrast, lead water- rich foods ( French fries, meat dishes, etc.) to faster fat degradation as less water (eg donuts ).

The temperature should not be too high, since at over 175 ° C increased the potentially harmful acrylamide can be formed. When heating fat numerous decomposition products such as conjugated fatty acids, polymerized triglycerides and their degradation products ( free, short-chain fatty acids, mono -and diglycerides, aldehydes, ketones, polymers, cyclic and aromatic compounds ), the lower the smoke point, the fat, can make more viscous and can result in a soapy taste or scratchy. Spoiled frying fat and thus prepared foods are a health risk and are not marketable. The marketing of such foods is punishable.

Chemically oxidize the fat degradation, the reactive double bonds of the long-chain unsaturated fatty acids, break the long molecular chains or polymerize.

Do not over- heated cooking oil can be used more than once, unless it is filtered to remove impurities that reduce the smoke point and develop bitter substances. However, it should be noted that the fat often takes the flavor of the cooked food and frying in the first of these can be transmitted to the second frying, the cooked food products.

For deep-frying are particularly starchy foods such as potatoes and other solid vegetables, pastries, as well as meat or fish, which are also frequently the breaded or coated with batter, because they contain little carbohydrates. The pieces should not be too large or as flat as possible, so that they are cooked inside when the surface is browned. You should be (apart from batter ) on the surface as dry as possible, prevent the fat injected and cooling down too much.