On food and cooking the science and lore of the kitchen ( PDFDrive ) 1479

oil has several roles to play: it brings the uneven surface of the food into uniform contact with the heat source, it lubricates and prevents sticking, and it supplies some flavor As is true in broiling, the trick in frying is to prevent the outside from overcooking before the inside is done The surface is quickly dehydrated by the high temperatures — odd as it sounds, frying in oil is a “dry” technique — while the interior remains largely water and never exceeds 212ºF/100ºC In order to reduce the disparity between outer and inner cooking times, we generally fry only thin cuts of food It’s also common practice to fry meats at a high initial temperature — to sear them — in order to accomplish the browning, and then to reduce the heat while the interior heats through Yet another way to avoid overcooking the outer portions of the food is to coat it in another material that develops pleasant flavors when fried, and acts as a kind of insulation to protect the inner food from direct contact with high heat Breadings and batters are such insulators How far back frying goes is hard to tell The rules for sacrifice in Leviticus 2, which dates from about 600 BCE, distinguish between bread baked in an oven and cooked “on the griddle” or “in the pan.” Pliny, in the 1st century CE, records a prescription for spleen disease that calls for eggs steeped in vinegar and then fried in oil And by Chaucer’s time, the 14th century, frying was common enough to serve as a colorful metaphor The Wife of Bath says of her fourth husband That in his owene grece I made hym frye For angre, and for verray jalousye By God! in erthe I was his purgatorie, For which I hope his soule be in glorie Deep Frying: Oil Convection Deep frying differs from pan frying by ... bread baked in an oven and cooked ? ?on the griddle” or “in the pan.” Pliny, in the 1st century CE, records a prescription for spleen disease that calls for eggs steeped in vinegar and then fried in oil And by Chaucer’s time,... And by Chaucer’s time, the 14th century, frying was common enough to serve as a colorful metaphor The Wife of Bath says of her fourth husband That in his owene grece I made hym frye For angre, and for verray jalousye...direct contact with high heat Breadings and batters are such insulators How far back frying goes is hard to tell The rules for sacrifice in Leviticus 2, which