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

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Replies

  • fitoverfortymom
    fitoverfortymom Posts: 3,452 Member
    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
    lorrpb Posts: 11,463 Member
    It’s all about temperature. Most deep frying happens at 350-375 degrees. Butter smokes at 350. Water turns to steam at 212.
  • missysippy930
    missysippy930 Posts: 2,577 Member
    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
    Kiyomoo Posts: 354 Member
    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
    Kiyomoo Posts: 354 Member
    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
  • missysippy930
    missysippy930 Posts: 2,577 Member
    There needs to be a LOL button

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