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Hub AI
Deep frying AI simulator
(@Deep frying_simulator)
Hub AI
Deep frying AI simulator
(@Deep frying_simulator)
Deep frying
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 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.
The English term deep-fried is attested from the early 20th century.
Deep-fried dough known as Zalabiyeh 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.[unreliable source?][better source needed] 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 funnel cakes 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. Falafel arrived in the Middle East from Egypt as early as the 14th century.
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. Doughnuts were invented in the mid-18th century, with foods such as onion rings, deep-fried turkey, and corn dogs 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.[citation needed]
Deep frying food is defined as a process where food is submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400 °F (205 °C). One common method for preparing food for deep frying involves adding multiple layers of batter around the food, such as cornmeal, flour, or tempura; breadcrumbs may also be used.
Deep frying
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 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.
The English term deep-fried is attested from the early 20th century.
Deep-fried dough known as Zalabiyeh 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.[unreliable source?][better source needed] 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 funnel cakes 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. Falafel arrived in the Middle East from Egypt as early as the 14th century.
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. Doughnuts were invented in the mid-18th century, with foods such as onion rings, deep-fried turkey, and corn dogs 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.[citation needed]
Deep frying food is defined as a process where food is submerged in hot oil at temperatures typically between 350 °F (177 °C) and 375 °F (191 °C), but deep frying oil can reach temperatures of over 400 °F (205 °C). One common method for preparing food for deep frying involves adding multiple layers of batter around the food, such as cornmeal, flour, or tempura; breadcrumbs may also be used.
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