Deep-Frying

This method of cooking food by immersing it in hot oil is widely used by street vendors in Burma. They usually deep-fry in a large wok, rather than in the deep-fryers used in fast-food restaurants in North America. Deep-frying cooks food by heating the moisture in the food, which both steam-cooks from inside and also escapes out into the hot oil (causing the sizzling sound we hear during deep-frying). The escaping steam pushes outward, which helps prevent the oil from penetrating the food. The important thing with deep-frying is to make sure the pan you are using is stable and that the oil is at the correct temperature: somewhere between 345 and 375°F, depending on the size and nature of the foods being fried. The oil needs to be hot enough to almost immediately create a cooked outer layer on the food, which helps prevent the absorption of oil. If the oil is not hot enough, it will soak into the food, leaving it oily and flaccid. If the oil is too hot, it will smoke and start to break down, creating undesirable compounds and an unpleasant taste and smell. In addition, overly hot oil will burn the outside before the center of the food is cooked.