oil frying

Oil frying involves cooking food by submerging or coating it in hot oil, typically between 350°F and 375°F. The high heat causes moisture inside the food to rapidly turn into steam, forming a crispy crust as the outer layer dehydrates and browns. The oil transfers heat efficiently, ensuring even cooking and a desirable texture. Proper frying requires maintaining the right temperature to prevent sogginess or burning. This method enhances flavor, texture, and appearance, making fried foods appealing while cooking quickly and evenly.