Fry Category

Fry is a popular cooking method involving hot oil, typically between 175-190degC, that rapidly cooks food to achieve a crisp texture and golden color. This technique is widely used for potatoes, poultry, and seafood, enhancing flavor and preserving moisture. Frying also enables Maillard reaction, which intensifies taste and creates appealing aromas. Proper oil choice and temperature control are essential for optimal results and minimizing unhealthy trans fats.