What makes vacuum fried food retain and concentrate the food's flavor?
I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).
Best Answer
Because you are frying at a lower temperature, the food is closer to it's natural state (no browning) and is less cooked. That coupled with the significant drop in moisture, you are concentrating the flavor of the food (just like syrup, only with solid food). It's also typically done with food that is more susceptable to burning, foods with higher sugar contents, so you are often left with a sweeter product.
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Is vacuum fried same as air fried?
Vacuum Frying Versus Atmospheric Frying. The main difference between vacuum frying and atmospheric frying is the lower boiling point of water at lower pressures that enables to fry at lower temperatures. For that reason, vacuum frying has many advantages over atmospheric frying in relation to product quality attributes ...How does vacuum frying work?
Vacuum-frying is exactly what it sounds like: putting food into a machine that pressurizes and cooks it with the use of hot oil, but at much lower temperatures than traditional frying methods. At these temperatures the oil does not decompose so readily, so carcinogens are less present.Is vacuum fried healthy?
Vacuum fried snacks have many good qualities as compared to snacks that are fried in normal pressure or at higher pressure. The vegetable or the fruit absorbs less oil since it is deep-fried for an optimal pre-defined amount of time. This makes vacuum fried chips healthier than other types of chips.How does frying preserve food?
The frying processSimultaneous mass and heat transfer by hot oil modifies the food surface, forming a crust that preserves flavors and retains part of the juiciness of the food while it is cooked, making chewing and digestion easier (1). Deep-fat frying oil reaches 175\xb0C in average, ranging from 150 to 200\xb0C (10).Foods That Cannot Be Sealed | Foodsaver®
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Answer 2
Vacuum fried foods reduce the amount of oxidation (which causes browning in fruit and other foods). This process also reduces the amount of water in the food when frying which will concentrate the flavors.
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