Frying

Frying

About Frying

Frying is the cooking of food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. To fry in olive or vegetable oil is sometimes seen as healthier than doing so in lard, because the chief fat in olive oil is Monounsaturated fat, not saturated fat. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the Potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.

New Questions for Frying

See All Questions