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Frying, a popular method of cooking, involves the immersion or application of high heat to food using oil or fat. This technique is commonly used to produce crispy textures and flavorful dishes across various cuisines. There are several types of frying, including deep frying, where food is fully submerged in hot oil; pan frying, which involves cooking in a moderate amount of oil in a shallow pan; and stir frying, characterized by rapid cooking of small pieces of food in a wok or similar vessel with continuous stirring.

The process of frying typically requires oil or fat heated to a temperature between 160°C and 190°C (320°F to 375°F). The heat causes moisture within the food to evaporate rapidly, creating a crispy exterior while the interior remains moist. The Maillard reaction, a chemical process involving amino acids and reducing sugars, is instrumental in developing the browned, flavorful crust characteristic of fried foods.

Frying has been practiced for centuries, with early methods using animal fats and, later, vegetable oils. Modern frying oils include soybean, canola, sunflower, and palm oil, chosen for their stability and neutral flavor. While frying enhances taste and texture, it also involves considerations regarding health, as foods cooked in oil are calorie-dense and can contain trans fats depending on the frying process and oil quality.

Proper frying techniques involve maintaining the correct oil temperature, avoiding overcrowding, and using appropriate equipment to ensure safety and consistent results. While often associated with fast food and snack items, frying is also used in preparing an array of dishes, from fried chicken and fish to tempura and falafel.