Deep frying involves submerging the food in hot, liquid fat, it might take some time to get used to the idea that it\'s actually a form of dry heat cooking.

Deep frying requires keeping the oil at temperatures between 163 degree celsius and 204 degree celsius. Hotter than that and the oil may start to smoke, and if it\'s any
cooler, it starts to seep into the food and make it greasy. Only
high-temperature tolerant oils should be used for deep frying. If fried properly, deep-fried items should actually have very little oil on them.

Foods are often coated in a simple batter to protect it and seal in its moisture. The key to keeping the oil hot is to fry items in small batches, as introducing too much food to the oil will cool it off. Fried foods typically turn golden-brown once cooked.

HEAT TRANSFER