What causes frying something to be crispy as opposed to boiling it?
In: 2042
I’d like to add something here I don’t see yet. Water literally can’t get hotter than boiling point. (Well technically it can, but not on the stove in a normal way)
Once water gets to 100C, it turns into something else.
Oil actually gets hotter than 100C.
I highly suspect if water could get much higher, the same as oil does at frying temps, it would absolutely cook food like oil. It would also make the food more wet though. Not sure what that would be like.
Honestly I’d love to see food cooked in super heated water
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