Deep-Frying and Changes that Occur in Fats

Frying food in a hot fat or oil creates crispiness, a texture that we value in foods such as french fries, fried chicken, doughnuts, meat, and fish. Typically, food is dipped directly into a pot of hot fat or oil and left for a couple of minutes, until it is cooked completely on the inside and develops a crispy exterior. Fats and oils act as the medium to transfer heat to the food. Because most fats and oils can be used to transfer heat at significantly higher temperatures well beyond the boiling point of water (212°F [100°C]), a whole range of new textures and flavors develops in food that is deep-fried rather than cooked in water.