Editing Deep frying (section)

== Technique ==
[[File:Munkinpaisto.jpg|thumb|225px|alt=Rings of dough in oil, varying in colour from light to dark|[[Smultring]] being deep-fried]]

Deep frying food is defined as a process where food is submerged in hot oil at temperatures typically between {{convert|350|F|C }} and {{convert|375|F|C}}, but deep frying oil can reach temperatures of over 400&nbsp;°F (205&nbsp;°C).<ref>{{cite web |url=https://www.fsis.usda.gov/wps/wcm/connect/65f762d0-e4d0-4278-b5cb-2836854a3eda/Deep_Fat_Frying.pdf?MOD=AJPERES |title=Deep Fat Frying and Food Safety |access-date=8 December 2020}}</ref>  One common method for preparing food for deep frying involves adding multiple layers of [[batter (cooking)|batter]] around the food, such as cornmeal, flour, or [[tempura]]; breadcrumbs may also be used.<ref name="SomeGoodDeepFriedNYTimesTAFI"/>

While most foods need batter coatings for protection, it is not as necessary for cooked noodles and potatoes because their high starch content enables them to hold more moisture and not shrink. Meats are sometimes cooked before deep frying to ensure that they are done inside while keeping juiciness.<ref name="SchinharlDickhaut2003">{{cite book|author1=Cornelia Schinharl|author2=Sebastian Dickhaut|author3=Kelsey Lane|title=Basic Asian: Everything You Need for Yin and Yang in the Kitchen|url=https://books.google.com/books?id=_OVuRq62iScC&pg=PT33|year=2003|publisher=Silverback Books|isbn=978-1-930603-65-3|page=26}}</ref>

When performed properly, deep frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, [[steaming]] it; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface.<ref name="Sumnu Sahin 2008 p. 6"/><ref>{{Cite book | first = Hervé | last = This | author-link = Hervé This | translator = Malcolm DeBevoise | title = Molecular Gastronomy | place = New York | publisher = Columbia University Press | year = 2006 | isbn = 978-0-231-13312-8 | page = [https://archive.org/details/moleculargastron0000this/page/63 63] | url = https://archive.org/details/moleculargastron0000this/page/63 }}</ref> As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. Foods deep-fried at proper temperatures typically absorb less than 2 tablespoons per {{cups|2.5|US}} of oil used.<ref name="Sweetser 2004 p. 6">{{cite book | last=Sweetser | first=W. | title=The Ultimate Fryer Cookbook | publisher=Running Press | series=Quintet Book | year=2004 | isbn=978-0-7624-1963-0 | url=https://books.google.com/books?id=yzKWy1f04C8C&pg=PA6 | access-date=18 May 2015 | page=6 }}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> This oil absorption rate is around the same as occurs with shallow frying,<ref name="Sweetser 2004 p. 6"/> such as in a pan.

However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between {{convert|350|-|375|F|C}}.<ref name="SomeGoodDeepFriedNYTimesTAFI">{{cite news | url=https://www.nytimes.com/2013/10/23/dining/deep-fried-and-good-for-you.html | title=Deep Fried and Good for You | work=[[The New York Times]] | date=21 October 2013 | access-date=22 May 2015 | author=Bittman, Mark}}</ref><ref name="Pirie Clark Williams 2006 p. 229">{{cite book | last1=Pirie | first1=G. | last2=Clark | first2=J. | last3=Williams | first3=C. | title=Williams-Sonoma Bride & Groom Cookbook | publisher=Free Press | year=2006 | isbn=978-0-7432-7855-3 | url=https://archive.org/details/williamssonomabr0000piri | url-access=registration | access-date=18 May 2015 | page=[https://archive.org/details/williamssonomabr0000piri/page/229 229]}}</ref> An informal test for a temperature close to this range involves adding a tiny amount of flour into the oil and watching to see if it sizzles without immediately burning.<!--<ref name="SomeGoodDeepFriedNYTimesTAFI"/>--> A second test involves adding one piece of food to deep fry and watching it sink somewhat and rise back up.<!--<ref name="SomeGoodDeepFriedNYTimesTAFI"/>--> Sinking without resurfacing indicates that the oil is too cold; not sinking at all indicates that the oil is too hot.<ref name="SomeGoodDeepFriedNYTimesTAFI"/>

It is recommended that deep fryers be cleaned often to prevent contamination.<ref name=fryreviews>{{cite web|title=How To Clean A Deep Fryer&nbsp;– Deep Fat Fryer Cleaning|url=http://www.deepfryerreviewsdepot.com/how-to-clean-a-deep-fryer/|website=deepfryerreviewsdepot.com|publisher=Deep Fryer Reviews Depot|access-date=20 May 2015|archive-url=https://web.archive.org/web/20150510071447/http://www.deepfryerreviewsdepot.com/how-to-clean-a-deep-fryer/|archive-date=10 May 2015|url-status=dead}}</ref> The process of cooking with oil can also contaminate nearby surfaces as oil may splatter on adjacent areas. Oil vapors can also condense on more distant surfaces such as walls and ceilings. Supplies such as dish detergent and baking soda can effectively clean affected surfaces.<ref name=fryreviews />