Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500BC. Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible An oil is a substance that is in a viscous Liquid state ( "oily") at ambient temperatures or slightly warmer and is Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water The Old Kingdom is the name commonly given to that period in the 3rd millennium BCE when Egypt attained its first continuous peak of civilization in complexity and achievement ^[1] Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. The melting point of a solid is the temperature range at which it changes state from solid to Liquid. In commerce, many fats are called oils by custom, e. g. palm oil and coconut oil, which are solid at room temperature. Palm oil is an edible plant oil derived from the Fruit of the Arecaceae Elaeis Oil palm. Coconut oil, also known as coconut butter, is a tropical oil with many applications Room temperature (also referred to as ambient temperature) is a common term to denote a certain Temperature within enclosed space at which humans are accustomed

Fats can reach much higher temperatures than water at normal atmospheric pressure. Temperature is a physical property of a system that underlies the common notions of hot and cold something that is hotter generally has the greater temperature Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. Carbonization or Carbonisation is the term for the conversion of an Organic substance into Carbon or a carbon-containing residue through Pyrolysis Caramelization or caramelisation is the Oxidation of Sugar, a process used extensively in cooking for the resulting nutty flavor and brown color The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques. Sautéing is a method of Cooking Food that uses a small amount of Fat in a shallow pan over relatively high heat Stir frying is an Umbrella term used to describe two fast Chinese cooking techniques chǎo ( 炒) and bào ( 爆) Pan frying is a form of Frying characterized by the use of less Cooking oil than Deep frying; using enough oil to at most cover the food to be cooked Deep frying is a Cooking method in which food is submerged in hot oil or Fat.

Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. A frying pan, frypan, or skillet is a pan used for Frying, Searing, and browning foods A griddle is a piece of cooking equipment. In the industrial world usually it is a flat plate of metal (usually Aluminium, Stainless steel or Cast Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Pan frying is a form of Frying characterized by the use of less Cooking oil than Deep frying; using enough oil to at most cover the food to be cooked Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.

Deep frying is now the basis of a very large and expanding world-wide industry. Fried products have great consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles, etc. A potato chip or crisp is a thin slice of Potato, deep fried or baked until Crisp. French fries ( North American English; sometimes not capitalized chips ( British English) fries or French-fried potatoes (formal A doughnut (also spelled "donut" is a sweet Deep-fried piece of Dough or batter. Instant noodles are dried or precooked Noodles fused with oil and often sold with a packet of flavoring

There is some criticism of fried foods for their low nutritional value. Frying, especially deep frying, imbues the food with fat from the oil, lowering their nutrient density. The term "nutrient density" has several meanings First nutrient density is defined as a ratio of Nutrient content (in grams to the total energy content (in

See also

• Cooking oil
• Deep frying
• Fried dough foods

References