What causes frying something to be crispy as opposed to boiling it?
In: 2042
Simple answer, oil “boils” at a much higher temperature than water. You’re deep frying at 350-400 degrees typically whereas water can get to the max of 212. You need 300+ degrees (farenheit) to get browning and mallard reaction. In theory you could use super heated steam to “fry” something and get browning.
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