Deep-Frying. In deep-frying, the food is completely covered with fat. Many deep-fried foods are first coated with breading or batter to enhance moisture retention, flavor development, tenderness, browning, crispness, and overall appearance.
The characteristics of the coating influence a fried food’s final out-come. A fine-crumb breading absorbs less fat, but a coarser grain produces a crisper texture. Sugar in the coating speeds up browning, but this is undesirable if the outside browns and appears done while the inside is still uncooked. While the breading or batter protects the food from absorbing too much fat, it can also simultaneously protect the deep-frying oil from the deterioration that occurs when it contacts the food’s natural moisture and salt content.
