Deep Frying: Oil Convection

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Deep frying differs from pan frying by employing enough oil to immerse the food altogether. As a technique, it resembles boiling more than pan frying, with the essential difference that the oil is heated far above the boiling point of water, and so will dehydrate the food surface and brown it.