What causes frying something to be crispy as opposed to boiling it?
In: 2042
It seems nobody mentioned the Maillard reaction. This is the process where food is browned and becomes crisp from cooking. This happens at around 140 C. Water boils at 100 C and will essentially ensure the food in the water can never get hot enough for this reaction unless all the water boils away. Olive oil boils at 180 C, so browning can happen easily.
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