What causes frying something to be crispy as opposed to boiling it?
In: 2042
Oil outputs a lot more heat and it is suddenly applied to the surface of the object. Water boiling takes a bit more of time to heat, to penetrate the core of whatever you are boiling ( like an egg ) . So the molecular changes are different. They switch different from one structure to another . Slow heating gives the molecules some time to organize better so it they form a more smooth surface. Strong heating, like oil is vs water in this case, is more chaotic at a molecular level so they have less time to organize and end up crystallizing ( which is not the most accurate term but I hope it helps in the visual understanding ) .
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