Can you "deep fry" in...water?

fitoverfortymom

I was a total moron with cooking for a very, very long time. It took me years to become a good cook and a bit of reading up on cooking terms, methods, etc.

The one thing I did that really helped is to simplify my cooking a lot by focusing on things like how to cook certain cuts and types of meat. For example: How to grill chicken breast or steak. Choosing a cut of meat that tastes good and is simple to cook. I also spent some time mastering some soups. Soup generally has a good calorie profile and you can pack a lot of nutrition into it.

I rarely fry (deep or otherwise) anything, unless it's a special meal because it's a pain to calculate the calories from the oil. Some people do enjoy air frying. I don't have an air fryer and it's not that interesting to me, but if you like that crispy, breaded feel in your foods, that may be an option.

YouTube is a really helpful resource because there is literally a video for how to do everything.

lorrpb

It’s all about temperature. Most deep frying happens at 350-375 degrees. Butter smokes at 350. Water turns to steam at 212.

missysippy930

fitoverfortymom wrote: »

YouTube is a really helpful resource because there is literally a video for how to do everything.

....and recipes, and step by step instructions.

Kiyomoo

Everyone in this thread is really making me want an air fryer now!

@pinuplove Thank you for those suggestions!

wilson10102018 wrote: »

Since is seems a non-serious thread, here's some actual science:

First, the problem with deep frying in water is that the water will only reach 100 C more or less and then it turns to steam. Cooking breaded french fries at 100 C isn't going anywhere. A pressure vessel solves this problem. You can absolutely deep fry breaded onion rings (and probably anything else) in water if you just have the right pressure vessel. Sadly you don't and won't. A good guess is that reasonable temperatures can be reached at around 500 PSI which will only require a pressure vessel from a food science laboratory as might be found in the basic research labs at Nestle or General Mills.

Thank you, this is all very neat to learn!

Kiyomoo

just_Tomek wrote: »

Kiyomoo wrote: »

Everyone in this thread is really making me want an air fryer now!

@pinuplove Thank you for those suggestions!

wilson10102018 wrote: »

Since is seems a non-serious thread, here's some actual science:

First, the problem with deep frying in water is that the water will only reach 100 C more or less and then it turns to steam. Cooking breaded french fries at 100 C isn't going anywhere. A pressure vessel solves this problem. You can absolutely deep fry breaded onion rings (and probably anything else) in water if you just have the right pressure vessel. Sadly you don't and won't. A good guess is that reasonable temperatures can be reached at around 500 PSI which will only require a pressure vessel from a food science laboratory as might be found in the basic research labs at Nestle or General Mills.

Thank you, this is all very neat to learn!

Really???

really really

The_Enginerd

wilson10102018 wrote: »

Since is seems a non-serious thread, here's some actual science:

First, the problem with deep frying in water is that the water will only reach 100 C more or less and then it turns to steam. Cooking breaded french fries at 100 C isn't going anywhere. A pressure vessel solves this problem. You can absolutely deep fry breaded onion rings (and probably anything else) in water if you just have the right pressure vessel. Sadly you don't and won't. A good guess is that reasonable temperatures can be reached at around 500 PSI which will only require a pressure vessel from a food science laboratory as might be found in the basic research labs at Nestle or General Mills.

Temperature is only part of the equation for what gives fried foods their distinctive characteristics. You can reach 375 F at below 200 psi, but high pressure boiling would still result in soggy food. Frying in oil results in water within the outside of the food boiling off, contributing to the resulting crispy texture.

missysippy930

There needs to be a LOL button