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匿名 發問於 飲食其他 - 食物及飲品 · 1 十年前

English definition of frying

What is frying?

How is frying oriented?

Are there any difference methods or styles of 'frying'?

How to fry well? (e.g. vegetables, meats)

any information that can be found about 'frying'

p.s. If you want your work to be chosen as the best,

you need to:

1. use English

2. good paragraphing

3. give reference (e.g. URL) if it's not your idea

1 個解答

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  • Jerry
    Lv 6
    1 十年前
    最愛解答

    Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.

    煎可以指兩種烹調方法。

    一般日常所說的煎,是指用鍋子把少量的油加熱,再把食物放進去,使其熟透。表面會稍成金黃色乃至微煳。由於加熱後,煮食油的溫度比用水煮的溫度為高,因此煎食物的時間往往需時較短。煎出來的食物味道也會比水煮的甘香可口。餃子、煙肉、雞蛋、廣東年糕都是常見以煎來烹調的食品。

    煎也指把東西放到水裏煮,讓所含的成分進入水中。一般只說煎茶、煎藥。

    圖片參考:http://upload.wikimedia.org/wikipedia/commons/thum...

    Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a special crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.

    Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.

    Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

    Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.

    Deep frying is now the basis of a very large and expanding world-wide industry. Fried products have great consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles, etc.

    There is some criticism of fried foods for their low nutritional value. Frying, especially deep frying, imbues the food with fat from the oil, lowering their nutrient density.

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