Deep frying

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Deep frying is full immersion of food in hot oil at 160–190°C. When food hits oil at the right temperature, surface water vaporises explosively — that roaring sizzle you hear is thousands of tiny steam eruptions. The outward rush of steam creates a pressure barrier that PREVENTS oil from soaking in. The surface dries out, the temperature climbs past 100°C into Maillard territory, and a golden, crispy, flavour-rich crust forms. Meanwhile, the interior steams gently in its own moisture, cooking through without ever exceeding 100°C. This is why properly fried food can be simultaneously crispy on the outside and moist on the inside. But the entire system depends on one thing: oil temperature.

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