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Back into the frying pan
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Psst! Don't look now, but frying is back. For years it was the
bete noire of cooking, associated with fast food and greasy clam
shacks, never with fine dining.
But at one recent dinner, I bit into a fried oyster and mused on
how delicious it was -- the crunch hitting the teeth, the sea taste
of the oyster exquisitely preserved by its quick brush with hot oil.
And I recalled how many times lately I'd seen similar dishes or
garnishes on menus: fried squid, pan-fried soft-shell crabs or
...
Related newspaper, magazine, and journal articles from HighBeam Research
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Frying fats: understanding chemical processes occurring during frying and the methods used to control oil degradation can greatly improve product flavor and shelflife.(ingredient challenges)
Prepared Foods
; The following article has been condensed and adapted from Lipid Oxidation by Edwin N. Frankel, Chapter 12, Frying Fats. For more information, see this article's endEds. Deep-fat frying is perhaps the most complex of food processing operations because of the multiplicity of reactions that occur and
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Out of the frying pan and into the fire? Restaurant vs. home fried foods. (Ask EN).
Environmental Nutrition
; Q. I rarely eat fried food, but when I do, am I better off eating it home-cooked rather than in a restaurant? A. Probably. Home frying has the advantage of allowing you to directly monitor the type of oil, its freshness and the temperature to which it's heated. All of these factors affect the
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 "The Record (Bergen County, NJ)")
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FEAR OF FRYING
The Record (Bergen County, NJ)
; PATRICIA MACK, Food Editor The Record (Bergen County, NJ) 02-23-1994 FEAR OF FRYING -- COOKING IN FAT IS BACK AND MAKING A BIG SPLASH - OR IS IT A SPLATTER? By PATRICIA MACK, Food Editor Date: 02-23-1994, Wednesday Section: LIFESTYLE / FOOD Edition: All Editions -- 3 Star, 2 Star P, 2 Star B, 1
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A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties
Cereal Chemistry
; ABSTRACT The formation and properties of a crust during and after deep frying are difficult to study. Batter pickup (the amount of batter adhering to a product) and core properties affect crust formation and properties of the crust in such way that it is difficult to compare batters of different
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Fearless frying: thanks to flavorful breading, creative batters, and zesty dipping sauces, this tried-and-true cooking method gets a decidely new taste--and attitude.(Country Cooking.)
Country Living
; crispy and so delicious. Who can resist the crunchy bite of fried food? It's a comforting favorite of all-American cuisine. Admittedly, frying has undergone something of an image problem of late. No more. With a little preparation, frying is a quick cooking method that ups the festivity quotient of
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