Why is oil used to deep fry food?

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Why is oil used to deep fry food?

In: Chemistry
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Water can only reach a temperature of 100C (212F) before it starts to boil. Once it’s boiling it can’t get any hotter.

Oil can get much hotter. It’s hot enough that it turns all the water from the surface layers into steam, leaving them dry and crispy.

Since it’s hotter, it can also cook things faster.

Water is limited to cooking food at its boiling point of 100 C (212 F), after that is becomes steam.

Oil has a much higher boiling point and can raise the temperature of the food well beyond that, typically 175 C (350 F). This enables different kinds of chemical reactions that give deep-fried foods their unique flavor and texture.

As opposed to fat, I think, is the question here. Am I correct?