Page 4 - The Chemistry of Cooking

How does frying

work?

Deep Frying

Any food cooked in hot fat is fried. The method of
heat transference is the same whether there’s just a

little fat in the pan (sautéing), the fat comes partway

up the sides of the food (shallow-frying), or the fat

completely envelops the food (deep-frying). When
food is added to hot oil (usually 350°F to 375°F), its

surface dehydrates. Meanwhile, through a series of

Maillard reactions (named after the chemist Louis
Camille Maillard).