Deep frying
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Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
A chef cooking traditional British fish and chips in a deep fryer
Peixinhos da horta, the Portuguese ancestor of Japanese tempura
Smultring being deep-fried
A deep fryer with slotted spoon, for removing foods from the hot oil
Fat
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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.
The obese mouse on the left has large stores of adipose tissue. For comparison, a mouse with a normal amount of adipose tissue is shown on the right.
Margarine, a common product that can contain trans fatty acids
Cover of original Crisco cookbook, 1912. Crisco was made by hydrogenating cottonseed oil. The formula was revised in the 2000s and now has only a small amount of trans fat.