A Tasting of Culinary Science—Frying

Summary

This video explores the science behind frying, focusing on the process of creating crispy fried chicken. It explains how frying involves submerging food in hot oil, causing water to boil and generate steam, which prevents oil from entering the food. The role of batter and egg in creating a crunchy exterior is discussed, along with the breakdown of oil during frying. The video also highlights techniques to maintain the quality of fried food, such as draining excess oil and using pressure frying for quicker cooking and tenderizing. The result is a delicious, golden brown exterior and a juicy interior.

Takeaways

• 😀 Frying involves submerging food in oil at a temperature much higher than the boiling point of water, causing moisture to boil and steam to push outwards.
• 😀 The steam generated during frying prevents oil from entering the food, keeping it from becoming greasy when the oil is hot enough.
• 😀 If the oil is too cool, there isn't enough steam pressure to prevent oil absorption, which results in greasy food.
• 😀 Coating food in batter helps protect it from overcooking and creates a crunchy, flavorful exterior due to the gelatinization of starches.
• 😀 Eggs are often included in batters to add structure and improve crispness, with egg whites contributing more crunch and yolks making the batter richer.
• 😀 The high temperature of the oil dehydrates the surface of the food, promoting browning while allowing the food to remain moist inside due to steaming.
• 😀 As oil is used for frying, it breaks down and can become rancid, which leads to off-putting aromas like fishiness.
• 😀 The breakdown of oil is accelerated by the heating process and particles released from food during frying, making oil less effective over time.
• 😀 Industrial fryers often have systems to remove food particles from the oil, extending the oil’s lifespan and maintaining frying quality.
• 😀 Frying under pressure cooks food faster and tenderizes tougher cuts by raising the temperature at which water boils, causing faster collagen breakdown.
• 😀 After frying, removing surface oil is crucial to prevent food from becoming greasy, with shaking in the fryer basket or using a raised rack being the best methods for draining oil.

Q & A

What is the main reason frying creates bubbles in food?

Bubbles are created by steam escaping from the food as it cooks. The high temperature of the oil causes the water in the food to boil, creating steam that pushes out of the food and forms bubbles.

Why does food fried in cooler oil become greasy?

When the oil is too cool, there isn't enough steam pressure pushing outward from the food. This allows oil to seep into the food, making it greasy.

What role does the batter play in fried food?

The batter protects the food from overcooking, adds a flavorful and crunchy exterior, and helps create the crispy texture. It contains starch and water, which allow the starch to gelatinize and form the crunchy coating.

How do eggs affect the texture of the batter?

Eggs contribute structure to the batter, with the egg whites adding crispness due to their high protein content. The yolks, on the other hand, make the batter richer but less crispy.

What happens to the surface of the food when frying at high temperatures?

At high temperatures, the oil dehydrates the surface of the food, raising its temperature above 100°C, which leads to browning and the creation of a crispy, golden exterior.

How does steam help cook the interior of fried food?

As the food expels steam into the oil, it creates an internal pressure that helps cook the interior. The steam is trapped inside the food, effectively steaming it and keeping it moist.

What causes frying oil to break down over time?

Frying oil breaks down due to high temperatures, which can cause the oil molecules to lose their structure. Additionally, moisture from the food and particles that fall off during frying also accelerate oil degradation.

Why do industrial fryers have a collection tube for food particles?

Industrial fryers use a collection tube to gather food particles that fall off during frying. This prevents the particles from accumulating near the heating element, thus slowing down the oil's breakdown and extending its usable life.

What is the advantage of frying under pressure?

Frying under pressure allows the boiling point of water to rise, which means the interior of the food can steam at a higher temperature (120°C). This results in quicker cooking and can help tenderize tougher cuts of meat.

How can surface oil be effectively removed from fried food?

To remove surface oil, it's important to shake the food in the fryer basket immediately after frying. This helps reduce the amount of oil on the food and prevents it from becoming greasy.

Why is a raised rack better than paper towels for draining fried food?

A raised rack is better because it allows oil to drain away from the food. Paper towels, on the other hand, create a reservoir for oil, which can be sucked back into the food through capillary action, making it greasy.