/ck/ - Food & Cooking

>>12696158
>deep fry in water
That's called boiling.

>>12696158
"might"

I like the cut of your jibblets op

>>12696158
>a combination of oil and water?

The best method to achieve the healthiest cooking is to start off with oil, bring it up to temp, then introduce a liberal amount of ice cubes into the pot.

>>12696158
mix hot oil and water and report back to us

>>12696158

Deep frying can go up to like 450F, while water can only go to 212F.

>>12696158
>this might be a stupid question
Anon, there are no stupid ques...oh wait

>>12696163
What if you use a fryer? Eg put water in it instead of oil

>>12696186
It makes no difference. You're just putting food into hot water either way.

>>12696173
>>12696175

>>12696186
Water cant get hotter than 100c. So you cant get it up to the same temp as oil. It doesnt matter if you put water on a stove or in a fryer or inside of a volcano the maximum temperature it will reach is 100c before it turns to steam, adding more heat will just turn it to steam quicker not increase the temperature,

>>12696198
>brainlet attempts to do science

>>12696208
He need to google dem atmostfering pressures yo

>>12696198
>he doesnt know about superheated water

>>12696198
>>12696208
He's not wrong, he's just approaching shit from a culinary perspective. Keeping water as a liquid in temperatures about its boiling point is impractical. In fact, its rather standard boiling point with respect to ambient air pressure is why things like double-boilers work so well.

>>12696186

When you fry things in oil you are frying at a much higher temperature than boiling, which boils the water in the outside of the food your frying. If its battered food for example it boils the water out of it making it bubbly and crispy. If you tried to put the same food in boiling water it wouldn't be hot enough to steam the water out and it would just absorb more water and get soggy or fall apart.

>>12696173
Doesn't this create mustard gas?

is this bait?

>>12696368
I don’t think so

its called a pressure cooker

>>12696445
You cannot use a normal pressure cooker for pressure deep frying. That requires a significantly more expensive pressure fryer, cost prohibitive for most home cooks.

>>12696368
I'm pretty sure it's pasta

>not using an air fryer

>>12696559
this

>>12696158


Next time you go to fry something, wait for the oil to get up to temperature (it should be smoking) then chuck a cup of water on it.
See how that goes thumbsup.png

>>12696351

you can survive mustard gas, you cant survive this

>>12696177
>while water can only go to 212F.
just heat it more, retard.

>>12696198
Ok, so get a fryer full of steam, heat it up, fry in steam.

>>12696177
Turn up temp?

>>12696177
i think cast iron can get that hot. Did you try heating the water in cast iron?

Throw a cup of water in your frying oil and find out why OP

what is it about deep frying in oil that makes things crispy? it can't just be the temperature because ovens get that hot too and still can produce mushy food.

There is literally nothing wrong with putting oil in hot water

>>12697413
It’s something to do with how the hot oil interacts with the surface of the food

>>12697389
>>12697373
pls be trolls

>>12696158
You should bring some oil up to temp, like 350f. Then go ahead and pour in a few cups of water. That's the ideal way to begin the frying process.

>>12697432
how damaged is your fucking brain that you thought that was an appropriate response? in your mind what knowledge were you sharing? what exactly did you add by posting this?

>>12697462
he added more than you tbqh
you fucking donkey

>>12697462
What did you add with your post, fucking faggot

>>12697472
>>12697473
i asked the original question dipshits and he gave me a bullshit response
don't answer if you dont know fucking goobers

>>12697462
haha what a mad faggot

>>12697479
ask less retarded questions in the future
and the response you got was also correct and something that you could have come up with yourself, don't lash out just because you couldn't even think that far
retard

>>12697479
There’s literally nothing else to know you little bitch. What you want a scientific fucking explanation? Hot oil + food = crispy. It’s not just the high heat, it’s the oil itself that produces the deep-fried result. You don’t need to know anything else little shit

>>12697488
the response i got was a nothing response. the equivalent of someone asking why water freezes and getting a response 'because of cold'. of course it has to do with how they interact you fucking knobhead i already knew that obviously. genuinely curious what makes you fartknockers post replies that you know aren't helpful in any way.

>>12697506
cool story bro, stay mad

>>12697512
fuck yourself pantywaste

>>12697506
>>12697517
still mad? go learn some oil science

>>12696158
You'd need some sort of pressure cooker that included a superheater compartment to put the food in so that it could be exposed to superheated steam. It would be a lot of work to use, and potentially dangerous.

>>12696513
its called broasting and it makes damn good chicken.

i.e. Cheffette's in Barbados

>>12696173
JUST in the case someone is enough to try it.
DO NOT DO IT YOU FUCKING RETARD.
Pic unrelated it's just to get you to read this

Here's why you don't mix hot oil with water:

>>12697712
>preventing natural selection from doing its job
Do you feel guilt at the idea of farmboys dying to a hoof to the head enough to compel you to stick up signs across rural america saying "don't stick things up a horse's ass"?

>>12696186
Bait. I admire you for doing something original and nonpolitical though.

>>12696158
I'm no food scientist, but to my understanding, the big difference is that the oil can get so hot that it more or less instantly vaporizes the water on the outer layers of the food, which makes it exit the food so fast that the oil cannot get inside (this is why food fried at too low of a temperature gets greasy). The absence of moisture on this outer layer means the maillard reaction can occur uninhibited.

There is also the fact that a lot of people conflate "fried" food with "battered"/"breaded" food, which then must be fried for best effect because of the above reasons. There is also the fact that oil just tastes better because it is fat, but as stated, that flavor just exists on the outside of the food, it does not permeate. In addition, because the food cooks so quickly, it does not have time to lose a lot of moisture, which can happen with slower methods. If you were to use a pressure cooker to get boiling water up to 400-500 degrees F (close to 30 atmospheres, compared to about 2 atmospheres for a standard pressure cooker), and breaded/battered it, I don't see too many reasons why the result would be that much different to frying, but being able to extract the food before it got soggy/overcooked would be almost impossible, as you'd have to release that enormous pressure quickly and safely enough.

>>12697719
holy sh*

Really dumb fucking question

>>12697712
>Pic unrelated
Still need sauce

>>12697719
Fake & Gay

>>12696198
>what is pressure

>>12699648
>can you fry food with water?
>no
>but pressure reeeeeeeeeeeee

>>12699648
See
>>12698420
you'd need 15 times the pressure of a pressure cooker to get anywhere near frying temperatures