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frying
frying Cooking foods with oil at temperatures well above the boiling point of water. Deep frying, in which a food is completely immersed in oil, reaches a temperature around 185 °C. Nutrient losses are less than in roasting, about 10–20% thiamin, 10–15% riboflavin and nicotinic acid from meat; about 20% thiamin from fish.
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Cite this article
DAVID A. BENDER. "frying." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "frying." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O39-frying.html DAVID A. BENDER. "frying." A Dictionary of Food and Nutrition. 2005. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-frying.html |
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frying
frying see cooking . |
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Cite this article
"frying." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. "frying." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1E1-X-frying.html "frying." The Columbia Encyclopedia, 6th ed.. 2011. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-X-frying.html |
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