Editing Deep frying (section)

{{Short description|Cooking food under hot fat}}
{{Use dmy dates|date=September 2020}}
[[File:Frying range.JPG|thumb|right|alt=Two parcels of pastry being lowered in a basket into oil|A chef deep frying [[fish and chips]]]]

'''Deep frying''' (also referred to as '''deep fat frying''') is a [[cooking]] method in which food is submerged in hot [[fat]], traditionally [[lard]] but today most commonly [[Cooking oil|oil]], as opposed to the [[shallow frying]] used in conventional [[frying]] done in a [[frying pan]]. Normally, a [[deep fryer]] or [[chip pan]] is used for this; industrially, a [[pressure fryer]] or [[vacuum fryer]] may be used. Deep frying may also be performed using oil that is heated in a pot.<!--<ref name="Tsuji 2007"/> on PAGE 230, see the Tools section for other refs--> Deep frying is classified as a hot-fat cooking method.<ref name="Stanley Thornes 1996 p. 18"/><ref name="America 2007 p. 86"/> Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.<ref name="Sumnu Sahin 2008 p. 6"/>

The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice.

Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global caloric consumption.