Technique
If 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. 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 175 and 190 °C (345–375 °F).
Read more about this topic: Deep Frying
Famous quotes containing the word technique:
“The audience is the most revered member of the theater. Without an audience there is no theater. Every technique learned by the actor, every curtain, every flat on the stage, every careful analysis by the director, every coordinated scene, is for the enjoyment of the audience. They are our guests, our evaluators, and the last spoke in the wheel which can then begin to roll. They make the performance meaningful.”
—Viola Spolin (b. 1911)
“The mere mechanical technique of acting can be taught, but the spirit that is to give life to lifeless forms must be born in a man. No dramatic college can teach its pupils to think or to feel. It is Nature who makes our artists for us, though it may be Art who taught them their right mode of expression.”
—Oscar Wilde (1854–1900)
“The more technique you have, the less you have to worry about it. The more technique there is, the less there is.”
—Pablo Picasso (1881–1973)