Timeline for Is it really necessary to properly heat oil in a pan before frying veggies?
Current License: CC BY-SA 2.5
6 events
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| Dec 22, 2010 at 19:00 | comment | added | Bob | There's definitely some controversy, though I think the key point is that hotter oil will make make for a crispier result, regardless of the amount of oil absorbed. There also may be multiple types of oil absorption happening, like oil absorbed into the food vs oil clinging to the outer surface. | |
| Dec 22, 2010 at 18:56 | comment | added | justkt | Also, @Bob, having seen the idea that food soaks up too-cold oil in Cooking Light, and the sentence I quoted, I might have to do some more digging into the science of it. | |
| Dec 22, 2010 at 18:53 | history | edited | justkt | CC BY-SA 2.5 |
added 24 characters in body
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| Dec 22, 2010 at 18:52 | comment | added | justkt | @Bob - thanks for catching my sloppy phrasing. From the article you linked, however, I point out "There's no denying that frying food at a low temperature—say below 300°F or so—leads to greasy end results, and that upping the temp to 350°F or above will infinitely improve your food's crispness." If the difference is no pre-heating versus heating, it still matters (even if only from a taste perspective). I will edit. | |
| Dec 22, 2010 at 18:46 | comment | added | Bob | Incorrect. Food will absorb more oil at higher temperatures. seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html | |
| Dec 22, 2010 at 17:42 | history | answered | justkt | CC BY-SA 2.5 |