Why are we frying in the oil, but not in any other liquid? (besides the temperature)
Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pressure, could we fry something in that water? Or oil has any other characteristics, that are important for frying?
Best Answer
We do cook over 100C in a pressure cooker, but not enough to brown food, as this would take very high pressures. It probably wouldn't be safe or economical at home, and doesn't have enough of an advantage over ovens (which may use steam) for it to be worth doing industrially.
Solubility is a big factor, for example salt dissolves in water but not oil, and capsaicin (chilli heat) dissolves in oil but not water. Hydration is important to the texture of many foods (starch, for example). Cooking in oil reduces hydration, while cooking in water increases it, so I doubt you could make chips (fries) in water even at 200C. New techniques would need to be developed unless this extreme pressure cooking was just a way of speeding up existing methods.
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Why does we fry in oil and not water?
Reason: We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100 C) it instantly vaporize the water present in food into steam.Why do we use oil for frying?
The crispy shell will also help to keep some of that steam trapped to more evenly cook the food. Basically, the short answer to the question of \u201cwhy do we use oil to fry food\u201d is because it has an ideal chemical composition for the right reactions to occur and produce a delectable dish.Why do we prefer oil than water in cooking?
First, oil can be heated to much higher temperatures than water. Water tops out at 212\xb0F/100\xb0C. Oil can reach temperatures above 300\xb0F/148\xb0C. Higher heat means that things cook more quickly.Why is frying different than boiling?
As verbs the difference between fry and boil is that fry is to cook (something) in hot fat while boil is to heat (a liquid) to the point where it begins to turn into a gas.Why we cook food in oil
More answers regarding why are we frying in the oil, but not in any other liquid? (besides the temperature)
Answer 2
Olestra is used to fry 'light' potato chips. It's not a fat, and is indigestible. It can cause cramping and other unfortunate effects. Looks like it's hard to buy online too.
Using a high boiling silicone based liquid would likely have the same effects, if it didn't flat out poison you.
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