Lou Wilson
http://picasaweb.google.com/LouWalterWilson
Registered: September 2006
Location: Philadelphia. PA USA
Posts: 137
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THE DEEP FRY the staple of Indian Cuisine. The way to stay healthy in India is to eat food that you have seen come out of the deep fryer. This defies the logic of most but it works for me. Its those semi fancy restaurants that I have trouble with. Deep Frying properly done 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 from the inside out; 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).
Some fried foods are given a coating of batter or breading prior to frying. The effect of these is that the outside of the food becomes crispy and browned, while the inside becomes tender, moist, and steamed. Some foods – such as potatoes or whole, skin-on poultry – have a natural coating and do not require breading or battering. Overheating or over using the frying oil leads to oil deterioration or formation of rancid tasting products of oxidation, polymerization, and other deleterious, unintended or even toxic compounds such as acrylamide - from starchy foods. When eating these fried items look for hot freshly cooked. When asked if you want it heated up - refried move to someone who has freshly cooked items. Explanation with a little help from Wikipedia
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