Frying is heating foods in fat. Oils used in frying serve to transfer heat, act as a lubricant to prevent sticking, and contribute to flavor, browning, and a crisp outside texture.
Although oils are “liquid”, frying is a method of dry-heat preparation because pure fat contains no water. Types of frying-sauteing, stir-frying, pan-broiling, pan-frying, and deep-frying, are distinguished by the amount of fat used, ranging from a thin sheet to complete submersion. Temperatures vary among the different methods: sauteing, stir-frying, and pan-frying require only a medium or high heat - lower heat results in higher fat absorption - while deep-frying temperatures range from 350° to 450°F (177° to 232°C).
