Achieving Crispiness in Food by Frying

Appears in

Published 2020

Protein, fat, or sugar—The amount that’s inherently present in the food. Foods rich in sugars (sweet potatoes) can burn faster; some that are rich in fats that can liquefy at high temperatures can fall apart.
Size—The smaller the size, the faster food will cook. Cut everything in similarsize pieces so they cook evenly and at the same rate.
Structure—Spongy vegetables like eggplants, mushrooms, and zucchini can absorb a lot of oil when frying. Before frying, sprinkle cut pieces of these vegetables with a bit of salt and let them sit for 30 minutes. Discard any residual liquid, rinse them clean quickly under cold water, and pat them dry with kitchen towels.
Color—The darker the food, the faster it absorbs heat, so the risk of burning is high. Use a lower frying temperature if possible or a shorter cooking time.
Reheating—Fried food is best eaten as soon as it’s done, hot off the stove, but if needed, you can reheat the food in an oven at 350°F [177°C].