Question

why fried foods are tastier than boiled food ? ​

Answer 1

$\huge\bf\underline{\underline{\pink{A}\orange{N}\blue{S}\red{W}\green{E}\purple{R}}}$

➢ Because oil heats to a higher temperature than water, frying is faster than boiling, and fried surfaces, rather than becoming soft as they do when boiled, broiled, or steamed, coagulate. The resulting fried food is incomparably tasty, crisp, and beautiful.

$\large\bf{\underline{\pink{Hope \: It \: Helps \: You!}}}$

Answer 2

Explanation:

because oil heats to a higher temperature than water,frying is faster than, and fried surfaces ,rather than becoming soft as they do when broiled,or steamed, coagulate. The resulting front food is incomparably tasty, crisp, and beautiful ...