fbpx
Wikipedia

Frying

February 15, 2024

For other uses of "fry" or "frying", see Fry.

Frying is the cooking of food in oil or another fat.[a][1] Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan".[2] A large variety of foods may be fried.

Fried plantain

History edit

 
A painting by the Russian artist A. I. Morozov showing frying in the open air

Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC.[3]

It is believed that frying was created, and used, as a way to preserve food. One of the earliest items to be fried were cakes known today as doughnuts. [4]

Variations edit

Unlike water, fats can reach temperatures much higher than 100°C (212°F) before boiling. This paired with their heat absorption properties, neutral or desired taste, and non-toxicity, makes them uniquely valuable in cooking, especially frying. As a result, they are used in a wide variety of cuisines.

Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, its own flavour, and calories.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir-frying, pan frying, shallow frying, deep frying, and air frying are all standard frying techniques.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sautee. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed of. Deep-frying is typically a much more involved process and may require specialized oils for optimal results.

Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Some include potato chips, French fries, nuts, doughnuts, and instant noodles.

Health edit

A 2021 meta-analysis found that the highest category of fried food consumption compared to the lowest is associated with a 3% increase in the risk of all-cause mortality, as well as with a 2% increase in the risk of cardiovascular mortality.[5] Compared to participants with a low intake, those who ate the most fried food had a 37% increased risk of heart failure, a 28% increased risk of major cardiovascular events, and a 22% increased risk of coronary heart disease.[5] The risk of stroke, heart failure, and heart attack modestly increased with the increase of weekly servings of fried food.[5] The study concluded that fried food consumption may increase the risk of cardiovascular disease and presents a linear dose-response relation.[5] The researchers theorized the main reasons behind these associations are the high trans fat and calorie content of fried foods and their pro-inflammatory nature.[5] It was also noted that eating hyperpalatable crisp-fried foods may entice people to engage in routine overeating.[5]

A 2023 meta-analysis found that fried food consumption is linked to a 52% increase in the risk of stomach cancer.[6] Fried food intake is also associated with prehypertension,[7] hypertension[8][9][7][10] and obesity.[10][11]

See also edit

Notes edit

  1. ^ Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil, and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.

References edit

  1. ^ editor, Prosper Montagné ; American; Escoffier, Charlotte Turgeon ; pref. by Robert J. Courtine ; original preface by Auguste; Hunter, Philéas Gilbert ; text translated from the French by Marion (1977). The New Larousse Gastronomique : The Encyclopedia of Food, Wine & Cookery. New York: Crown Publishers. pp. 299, 307. ISBN 0-517-53137-2. {{cite book}}: |last1= has generic name (help)CS1 maint: multiple names: authors list (link)
  2. ^ Peterson, James (April 2003). Essentials of Cooking. Artisan Books. ISBN 978-1-57965-236-4.
  3. ^ Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75
  4. ^ "Why Do We Fry Food in Oil?". Timoti's. 27 January 2023. Retrieved 2023-03-07.
  5. ^ a b c d e f Qin P, Zhang M, Han M, Liu D, Luo X, Xu L, Zeng Y, Chen Q, Wang T, Chen X, Zhou Q, Li Q, Qie R, Wu X, Li Y, Zhang Y, Wu Y, Hu D, Hu F (October 2021). "Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies". Heart. 107 (19): 1567–1575. doi:10.1136/heartjnl-2020-317883. PMID 33468573.
  6. ^ Zhang T, Song SS, Liu M, Park S (June 2023). "Association of Fried Food Intake with Gastric Cancer Risk: A Systemic Review and Meta-Analysis of Case-Control Studies". Nutrients. 15 (13): 2982. doi:10.3390/nu15132982. PMC 10347084. PMID 37447308.
  7. ^ a b Provido SM, Abris GP, Hong S, Yu SH, Lee CB, Lee JE (February 2020). "Association of fried food intake with prehypertension and hypertension: the Filipino women's diet and health study". Nutr Res Pract. 14 (1): 76–84. doi:10.4162/nrp.2020.14.1.76. PMC 6997139. PMID 32042377.
  8. ^ Sayon-Orea C, Bes-Rastrollo M, Gea A, Zazpe I, Basterra-Gortari FJ, Martinez-Gonzalez MA (September 2014). "Reported fried food consumption and the incidence of hypertension in a Mediterranean cohort: the SUN (Seguimiento Universidad de Navarra) project". Br J Nutr. 112 (6): 984–91. doi:10.1017/S0007114514001755. PMID 25201306.
  9. ^ Kang Y, Kim J (January 2016). "Association between fried food consumption and hypertension in Korean adults". Br J Nutr. 115 (1): 87–94. doi:10.1017/S000711451500402X. PMID 26449129.
  10. ^ a b Qin P, Liu D, Wu X, Zeng Y, Sun X, Zhang Y, Li Y, Wu Y, Han M, Qie R, Huang S, Zhao Y, Feng Y, Yang X, Liu Y, Li H, Zhang M, Hu D, Hu F (2022). "Fried-food consumption and risk of overweight/obesity, type 2 diabetes mellitus, and hypertension in adults: a meta-analysis of observational studies". Crit Rev Food Sci Nutr. 62 (24): 6809–6820. doi:10.1080/10408398.2021.1906626. PMID 33825582.
  11. ^ Guallar-Castillón P, Rodríguez-Artalejo F, Fornés NS, Banegas JR, Etxezarreta PA, Ardanaz E, Barricarte A, Chirlaque MD, Iraeta MD, Larrañaga NL, Losada A, Mendez M, Martínez C, Quirós JR, Navarro C, Jakszyn P, Sánchez MJ, Tormo MJ, González CA (July 2007). "Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition". Am J Clin Nutr. 86 (1): 198–205. doi:10.1093/ajcn/86.1.198. PMID 17616781.

External links edit

 
Wikibooks Cookbook has a recipe/module on
  • Frying
  •   Media related to Frying at Wikimedia Commons
  • Best Easy Ways to Use Air Fryer for [1]
  • How Does an Air Fryer Work [2]

February 15, 2024
frying, other, uses, frying, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor. For other uses of fry or frying see Fry This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Frying news newspapers books scholar JSTOR May 2015 Learn how and when to remove this template message Frying is the cooking of food in oil or another fat a 1 Similar to sauteing pan fried foods are generally turned over once or twice during cooking to make sure that the food is well made using tongs or a spatula while sauteed foods are cooked by tossing in the pan 2 A large variety of foods may be fried Fried plantain Contents 1 History 2 Variations 3 Health 4 See also 5 Notes 6 References 7 External linksHistory editThis section needs expansion You can help by adding to it December 2009 nbsp A painting by the Russian artist A I Morozov showing frying in the open airFrying is believed to have first appeared in the Ancient Egyptian kitchen during the Old Kingdom around 2500 BC 3 It is believed that frying was created and used as a way to preserve food One of the earliest items to be fried were cakes known today as doughnuts 4 Variations editUnlike water fats can reach temperatures much higher than 100 C 212 F before boiling This paired with their heat absorption properties neutral or desired taste and non toxicity makes them uniquely valuable in cooking especially frying As a result they are used in a wide variety of cuisines Through frying one can sear or even carbonize the surface of foods while caramelizing sugars The food is cooked much more quickly and has a characteristic crispness and texture Depending on the food the fat will penetrate it to varying degrees contributing richness lubricity its own flavour and calories Frying techniques vary in the amount of fat required the cooking time the type of cooking vessel required and the manipulation of the food Sauteing stir frying pan frying shallow frying deep frying and air frying are all standard frying techniques Pan frying sauteing and stir frying involve cooking foods in a thin layer of fat on a hot surface such as a frying pan griddle wok or sautee Stir frying involves frying quickly at very high temperatures requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning Shallow frying is a type of pan frying using only enough fat to immerse approximately one third to one half of each piece of food fat used in this technique is typically only used once Deep frying on the other hand involves totally immersing the food in hot oil which is normally topped up and used several times before being disposed of Deep frying is typically a much more involved process and may require specialized oils for optimal results Deep frying is now the basis of a very large and expanding worldwide industry Fried products have consumer appeal in all age groups and in virtually all cultures and the process is quick can easily be made continuous for mass production and the food emerges sterile and dry with a relatively long shelf life The end products can then be easily packaged for storage and distribution Some include potato chips French fries nuts doughnuts and instant noodles Health editA 2021 meta analysis found that the highest category of fried food consumption compared to the lowest is associated with a 3 increase in the risk of all cause mortality as well as with a 2 increase in the risk of cardiovascular mortality 5 Compared to participants with a low intake those who ate the most fried food had a 37 increased risk of heart failure a 28 increased risk of major cardiovascular events and a 22 increased risk of coronary heart disease 5 The risk of stroke heart failure and heart attack modestly increased with the increase of weekly servings of fried food 5 The study concluded that fried food consumption may increase the risk of cardiovascular disease and presents a linear dose response relation 5 The researchers theorized the main reasons behind these associations are the high trans fat and calorie content of fried foods and their pro inflammatory nature 5 It was also noted that eating hyperpalatable crisp fried foods may entice people to engage in routine overeating 5 A 2023 meta analysis found that fried food consumption is linked to a 52 increase in the risk of stomach cancer 6 Fried food intake is also associated with prehypertension 7 hypertension 8 9 7 10 and obesity 10 11 nbsp Tofu being fried nbsp Fried polenta French fries and fried chicken at a Brazilian eatery nbsp Pakora is a fried snack popular throughout the Indian subcontinent served in Jaipur India See also edit nbsp Food portalCooking oil Sauteing Stir frying Pan frying Gentle frying Shallow frying Deep frying Air fryer Vacuum fryer List of fried dough foodsNotes edit Chemically oils and fats are the same differing only in melting point and the distinction is only made when needed Foods can be fried in a variety of fats including lard vegetable oil rapeseed oil and olive oil In commerce many fats are called oils by custom e g palm oil and coconut oil which are solid at room temperature References edit editor Prosper Montagne American Escoffier Charlotte Turgeon pref by Robert J Courtine original preface by Auguste Hunter Phileas Gilbert text translated from the French by Marion 1977 The New Larousse Gastronomique The Encyclopedia of Food Wine amp Cookery New York Crown Publishers pp 299 307 ISBN 0 517 53137 2 a href Template Cite book html title Template Cite book cite book a last1 has generic name help CS1 maint multiple names authors list link Peterson James April 2003 Essentials of Cooking Artisan Books ISBN 978 1 57965 236 4 Tannahill Reay 1995 Food in History Three Rivers Press p 75 Why Do We Fry Food in Oil Timoti s 27 January 2023 Retrieved 2023 03 07 a b c d e f Qin P Zhang M Han M Liu D Luo X Xu L Zeng Y Chen Q Wang T Chen X Zhou Q Li Q Qie R Wu X Li Y Zhang Y Wu Y Hu D Hu F October 2021 Fried food consumption and risk of cardiovascular disease and all cause mortality a meta analysis of observational studies Heart 107 19 1567 1575 doi 10 1136 heartjnl 2020 317883 PMID 33468573 Zhang T Song SS Liu M Park S June 2023 Association of Fried Food Intake with Gastric Cancer Risk A Systemic Review and Meta Analysis of Case Control Studies Nutrients 15 13 2982 doi 10 3390 nu15132982 PMC 10347084 PMID 37447308 a b Provido SM Abris GP Hong S Yu SH Lee CB Lee JE February 2020 Association of fried food intake with prehypertension and hypertension the Filipino women s diet and health study Nutr Res Pract 14 1 76 84 doi 10 4162 nrp 2020 14 1 76 PMC 6997139 PMID 32042377 Sayon Orea C Bes Rastrollo M Gea A Zazpe I Basterra Gortari FJ Martinez Gonzalez MA September 2014 Reported fried food consumption and the incidence of hypertension in a Mediterranean cohort the SUN Seguimiento Universidad de Navarra project Br J Nutr 112 6 984 91 doi 10 1017 S0007114514001755 PMID 25201306 Kang Y Kim J January 2016 Association between fried food consumption and hypertension in Korean adults Br J Nutr 115 1 87 94 doi 10 1017 S000711451500402X PMID 26449129 a b Qin P Liu D Wu X Zeng Y Sun X Zhang Y Li Y Wu Y Han M Qie R Huang S Zhao Y Feng Y Yang X Liu Y Li H Zhang M Hu D Hu F 2022 Fried food consumption and risk of overweight obesity type 2 diabetes mellitus and hypertension in adults a meta analysis of observational studies Crit Rev Food Sci Nutr 62 24 6809 6820 doi 10 1080 10408398 2021 1906626 PMID 33825582 Guallar Castillon P Rodriguez Artalejo F Fornes NS Banegas JR Etxezarreta PA Ardanaz E Barricarte A Chirlaque MD Iraeta MD Larranaga NL Losada A Mendez M Martinez C Quiros JR Navarro C Jakszyn P Sanchez MJ Tormo MJ Gonzalez CA July 2007 Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition Am J Clin Nutr 86 1 198 205 doi 10 1093 ajcn 86 1 198 PMID 17616781 External links edit nbsp Wikibooks Cookbook has a recipe module on Frying nbsp Media related to Frying at Wikimedia Commons Best Easy Ways to Use Air Fryer for 1 How Does an Air Fryer Work 2 Retrieved from https en wikipedia org w index php title Frying amp oldid 1200285999, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.