Frying

Frying cooks food in oil or fat, a dehydrating process of heat and mass transfer that produces a series of chemical changes in the food, including protein breakdown, starch transformation, surface browning, rapid evaporation of surface water and absorption of oil. In pan-frying, the food is generally turned over once or twice with tongs or a spatula, which distinguishes it from sauteing, where food is instead tossed in the pan. It is applied to a very wide range of foods across cuisines.