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Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice.
Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption.
Deep-fried dough was eaten as early as the late 2nd millennium BC in Canaan. Frying food in olive oil is attested in Classical Greece from about the 5th century BC. The 5th century AD Roman cookbook Apicius (De Re Coquinaria) offers a recipe for deep fried chicken in a cream sauce " Pullus leucozomus" fried in olive oil. Sanskrit texts such as the 12th century Manasollasa ( Bhartur Upabhogakāraṇa) mention snacks like malpua and vataka being submersed and fried in ghee. Deep-fried foods such as arrived in northern Europe by the 13th century, and deep-fried fish recipes have been found in cookbooks in Spain and Portugal at around the same time.
French fries, invented in the early 17th century in Chile, became popular in the early 19th century western Europe. In 1860, Joseph Malin combined deep fried fish with chips (french fries) to open the first fish and chip shop in London.
Modern deep frying in the United States began in the 19th century with the growing popularity of cast iron, particularly around the American South which led to the development of many modern deep-fried dishes. were invented in the mid-18th century,"'Old Salt' Doughnut hole inventor tells just how discovery was made and stomachs of earth saved." Special to The Washington Post; The Washington Post (1877–1954), Washington, D.C.; 26 March 1916; p. ES9 with foods such as , deep-fried turkey, and all being invented in the early 20th century. In recent years, the growth of fast food has expanded the reach of deep-fried foods, especially french fries.
While most foods need batter coatings for protection, it is not as necessary for cooked noodles and potatoes because their high starch content enables them to hold more moisture and not shrink. Foods such as French fries can be battered if extra crispiness is desired. Meats are sometimes partially cooked before deep frying to ensure that they are done inside while keeping their juiciness.
When performed properly, deep frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. Foods deep-fried at proper temperatures typically absorb less than 2 tablespoons per of oil used. This oil absorption rate is around the same as occurs with shallow frying, such as in a pan.
However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between . An informal test for a temperature close to this range involves adding a tiny amount of flour into the oil and watching to see if it sizzles without immediately burning. A second test involves adding one piece of food to deep fry and watching it sink somewhat and rise back up. Sinking without resurfacing indicates that the oil is too cold; not sinking at all indicates that the oil is too hot.
It is recommended that deep fryers be cleaned often to prevent contamination. The process of cooking with oil can also contaminate nearby surfaces as oil may splatter on adjacent areas. Oil vapors can also condense on more distant surfaces such as walls and ceilings. Supplies such as dish detergent and baking soda can effectively clean affected surfaces.
Japanese deep frying tools include long metal chopsticks; the Agemono nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the Ami jakushi net ladle used for scooping out batter debris; and the Abura kiri oil drying rack pan.
In the United States, the Chicago Tribune notes that "you can deep fry almost anything". The American South has been noted as a modern center of innovation in the area of deep-fried food. According to the owner of a deep frying restaurant in the South, "If something is edible, you can bet that someone south of the Mason-Dixon line has tried to cook it in oil".
In areas of Southeast Asia such as Thailand, insects are commonly deep-fried for human consumption.Newman, Judith. What is fried and has six legs? Welcome to Insect Cuisine. The New York Times. 20 May 1992. Retrieved 23 May 2015. Western-style fast food items such as donuts, deep-fried chicken, and deep-fried potatoes are also becoming popular in Asia.
In Indonesia deep fried food is quite common, serving as either a main dish or a snack. The ingredients are usually deep fried in palm oil, the most widely used cooking oil in the country. Some popular deep fried foods include ayam goreng (chicken), pecel lele (catfish), pempek (fishcake) and tempeh. Fritters in Indonesia is generally identified as gorengan, the most popular one including pisang goreng (banana fritter), Corn fritter (corn) and tahu goreng (tofu).
Deep-fried fish, tofu, and chả giò are commonly eaten in Vietnamese cuisine. Deep frying is also used to make several kinds of bánh, including bánh rán (fried rice ball), bánh cam (sesame ball), bánh tiêu (hollow doughnut), bánh rế (sweet potato pancake), bánh chuối chiên (banana fritter), Hồ Tây–style bánh tôm (shrimp fritter), and bánh gối (pillow cake).
Deep-fried sticks of dough, known as youtiao in Chinese, are eaten in many East and Southeast Asian cuisines.
In Hong Kong, is a popular food.
In South Asia, popular deep fried snacks are samosa, jalebi, and pakora.
There is an annual trade fair devoted to deep-fried foods called the International Symposium on Deep-Fat Frying which features discussions on deep fat frying as well as exhibitions by companies involved with the process.
Belgian tradition requires French fries to be deep-fried in filtered fat of cattle, locally called blanc de boeuf or ossewit.
The Mediterranean diets traditionally use olive oil for deep-frying, which it is absorbed by the food in the process. Research indicates that virgin olive oil is unique among other cooking oils because it is very rich in monounsaturated fatty acids and contains beneficial micronutrients.
The deep-fried Mars bar originated in Scotland, with The Carron Fish Bar in Stonehaven claiming to have invented it in the early 1990s.
Novelty deep-fried foods are popular today in American fairs, especially those in the American South. Hundreds of items are served at these fairs. Some of them include deep-fried beer, butter, and bubblegum. Additionally, deep frying can be used as a form of artwork by frying non-edible objects, such as electronics. Artists such as Henry Hargreaves have deep-fried replicas of electronic items such as , , and laptops.
Deep-fried food contests are frequently held at fairs such as the Texas State Fair, where they hold an annual contest for the most creative deep-fried food. Notable past winners have included fried Coke and deep-fried butter, both invented by Abel Gonzales. Since 2013, an American reality competition show called deep-fried Masters, produced by Discovery Networks, holds deep frying competitions at several state fairs across the country.
Overheating or over-using the frying oil leads to formation of Rancidification products of redox, polymerization, and other deleterious, unintended or even toxic compounds such as acrylamide (from foods). Recent research suggests fat deterioration may be worse when fat or oil is fried with food than when fat or oil is tested on its own in a laboratory.BBC (London) undated Which oils are best to cook with? Vacuum fryer helps to significantly reduce acrylamide formation,Granda, C.; Moreira, R.G.; Tichy, S.E. (2004). "Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying Journal of Food Science". 69 (8). Pages 405–411. but this process is not widely used in the food industry due to the high investment cost involved.
Some useful tests and indicators of excessive oil deterioration are the following:
Instruments that indicate total polar compounds, currently the best single gauge of how deep-fried an object is, are available with sufficient accuracy for restaurant and industry use.
Spilled hot cooking oil can also cause severe third degree burns, In the worst-case scenario, severe burns can be fatal. The higher temperatures and tendency of oil to stick to the skin make spilled hot cooking oil far more dangerous than spilled hot water. Children can accidentally place their hands on top of the stove, play with the materials while being cooked, or accidentally pull the pot down, which can cause significant injury. If children are present, the utmost care should be used when deep frying so that their safety can be protected at all times.
The heating element in a deep fryer consumes enormous energy, electricity or otherwise. According to one source, an average home appliance deep fryer draws 2,000 watts. Potatoes that are stored in artificially humidified warehouses contain more water, which makes the time required to deep fry them into chips longer. This increases the Carbon footprint of commercially producing chips because more energy is required for frying over a longer time.
Eating deep-fried foods has also been linked to higher cholesterol levels, obesity, heart attacks, and diabetes. Deep-fried foods cooked at certain temperatures can also contain acrylamide. This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the Acrylamide in burnt or well-cooked food cause cancer in humans; Cancer Research UK categorizes the idea that burnt food causes cancer as a "myth".
Additionally, fat degradation processes (lipid peroxidation) during deep frying results in the loss of nutritional value in deep-fried foods.
Cooking oil that has been used for too long may in addition cause blood pressure elevation and vascular hypertrophy.
Trans fat are used in shortenings for deep-frying in restaurants, as they can be used for longer than most conventional oils before becoming rancid. In the early 21st century, non-hydrogenated vegetable oils that have lifespans exceeding that of the frying shortenings became available. As fast-food chains routinely use different fats in different locations, trans fat levels in fast food can have large variations. AP story concerning The amount of trans fat that is formed during frying appears to increase with frying temperature, frying time, oil oxidation, and oil reuse.
Some studies have found that deep frying in olive and sunflower oils has been found to be less of a detriment to health and in some cases have positive effects on insulin levels. Oil can be reused a few times after original use after straining out solids. However, excessive use of the same oil can cause it to break down and release compounds into the food that may be carcinogenic, affect liver health, or influence the body's ability to absorb vitamins. Some European countries have set public health standards for the safety of frying oil.
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