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/ck/ - Food & Cooking

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11328185 No.11328185 [Reply] [Original]

Why does food get crispy when you cook it oil but soggy and soft when you cook it in water?

>> No.11328188

>>11328185
because frying removes water while adding water...adds water

>> No.11328223

>>11328188
but oil is liquid?

>> No.11328232

>>11328223
So is potato but it's not relevant

>> No.11328349

>>11328223
>>11328185
Water boils at 100 degrees celsius (and can't get any hotter without turning into steam), which isn't hot enough to make food crispy. If you cooked food in 100 degree oil, it would get soggy just like if you cooked it in water.
Oil in a frying pan gets hundreds of degrees hotter than boiling water. It gets so hot it instantly evaporates the water in the food, cooks it, and hardens it. Leave it in the oil long enough, though, and the oil will have the effect of water, soaking into the food and making it soggy again. That's why frying toast in butter or bacon grease turns out gross and soggy if you don't get the pan hot enough, and why fried chicken is so tasty and crispy when it first comes out if the skillet but turns chewy and soggy if it sits out in its own oils too long.

>> No.11328355

>>11328185
>>>/sci/
no one here knows anything other than mcdonalds and energy drinks

>> No.11328377

>>11328349
No.

>> No.11328396

>no one itt posted about the Maillard reaction
I haven't cooked in months and even I know that shit

>> No.11328413

>>11328377
no to what? nothing he said was really wrong

>> No.11328424

>>11328377
do you have a better answer

>> No.11328441

>>11328355
Yea so? those is food so checkmate