To deep-fry means to cook a food submerged in hot fat. Quality in a deep-fried product is characterized by the following properties:
Minimum fat absorption
Minimum moisture loss (that is, not overcooked)
Attractive golden color
Crisp surface or coating
Many foods are dipped in a breading or batter before frying.This forms a protective coating between food and fat and helps give the product crispness, color, and flavor. Obviously, the quality of the breading or batter affects the quality of the finished product (see Chapter 7,pp. 142-144).
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