why we use oil not water to cook food
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Answered by
5
Hey there !
We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100 C) it instantly vaporize the water present in food into steam. This causes removal of water from outer edge of the food and leaving a crunchy outer shell. However if we try same with water food gets mushy.
Hope it helps you !
We fry stuff in oil because oil has much higher boiling point in comparison to water. So after heating when oil reaches temperatures greater than the boiling point of water (100 C) it instantly vaporize the water present in food into steam. This causes removal of water from outer edge of the food and leaving a crunchy outer shell. However if we try same with water food gets mushy.
Hope it helps you !
Answered by
3
hey mate here is your answer ⤵⤵
Frying something in oil means a better transfer of heat than 'dry frying'. The surface of the thing to be cooked as well as the surface of the cooking utensil are not always uniform. A layer of oil conducts heat much more effectively through convection than does a layer of air, which is actually an insulator.
Sautéing and stir-frying—The most common question I get on this topic is how tosauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it.
Hope this will help you✌
Frying something in oil means a better transfer of heat than 'dry frying'. The surface of the thing to be cooked as well as the surface of the cooking utensil are not always uniform. A layer of oil conducts heat much more effectively through convection than does a layer of air, which is actually an insulator.
Sautéing and stir-frying—The most common question I get on this topic is how tosauté or stir-fry without butter or oil. The trick is to use small amounts of water or broth, adding just a small amount (1 to 2 tablespoons) at a time. Do this as often as needed to cook and brown the food, without steaming it.
Hope this will help you✌
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