If executed properly, deep frying won’t make foodstuff excessively oily, as the dampness in the food will repel the fat. So long as the oil is hot enough and also the food is not submerged for too long, the fat penetration will be restricted to the external surface layer and nothing will in fact reach the middle of the food. The ideal frying temperature depends upon the thickness and type of food, but usually it lies between 175 and 190 degrees C (345-375 degrees F).
Before they are fried, many foods are given a coating of flour, crumbs or batter to protect them from the high temperature of the fat. This additionally seals in their juices, which helps to produce a crispy outside coating and a moist and tender centre.
A few foods, like crisps, do not need any coating as they remain within the oil for a pretty limited amount of time. Potato chips are also uncoated; they’re initially fried at a relatively low temperature to cook them through, after which they are given an additional frying at a increased temperature to brown them.
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