Deep fat frying

Deep fat frying, as you may already know, is the method which involves cooking food in hot fat/oil. The fat immediately surrounds the food and cooks it from all sides, creating an exterior layer that seals in the food's flavors and juices inside. Deep frying is one of surest ways of locking in flavor and developing  great texture (also known as "crunch") in cooking. Deep fat frying, in fact, has become one of the more important methods of food preparation used by the food service, snack and baking industries, as well as the home kitchen. The deep fat frying process consists  most simply of

(1) partially or totally immersing the food prepared for frying into

(2) a body of heated frying fat, which is

(3) contained in a metal vessel, and

(4) maintaining the food in the fat at the appropriate frying temperature for

(5) the duration required to cook the product. Going into the cooking utensil are (a) frying fat, (b) heat, and (c) the food prepared for frying. Emerging from the utensil are (a) steam and steam- entraining frying fat, (b) volatile by-products of heating and frying, (c) the finished product, and (d) with filtering, the crumbs or foreign solid by-products of the frying operation.