why we use oil to cook food ? why not water?
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Cooking something in oil has several advantages over other forms of cooking.
First, oil can be heated to much higher temperatures than water. Water tops out at 212°F/100°C. Oil can reach temperatures above 300°F/148°C. Higher heat means that things cook more quickly.
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.
Depending on the type of oil or fat, it can add flavors of its own. Most processed cooking oils are treated to remove flavors so that they do not intrude on the other ingredients in a recipe, but sometimes that is just what is wanted. Virgin olive oil, for instance, does have a definite flavor that is highly desirable in many instances. Bacon, duck, or goose fats are also sought-after flavors and are widely used for that purpose.
This purpose could not be served by water...
Hope it helps you buddy..
First, oil can be heated to much higher temperatures than water. Water tops out at 212°F/100°C. Oil can reach temperatures above 300°F/148°C. Higher heat means that things cook more quickly.
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.
Depending on the type of oil or fat, it can add flavors of its own. Most processed cooking oils are treated to remove flavors so that they do not intrude on the other ingredients in a recipe, but sometimes that is just what is wanted. Virgin olive oil, for instance, does have a definite flavor that is highly desirable in many instances. Bacon, duck, or goose fats are also sought-after flavors and are widely used for that purpose.
This purpose could not be served by water...
Hope it helps you buddy..
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Frying is, by definition, done either in oil or on a dry surface.
Something cooked in water is boiled, steamed, stewed, braised, etc., but because it is not oil, it cannot be "fried".
Oil can be heated to a much higher temperature than the 212F/100C maximum temperature of boiling water. The higher heat allows certain chemical and physical reactions to take place within the food that simply cannot take place at the boiling point of water.
Dough boiled in water is usually termed "dumpling". There are numerous Dumplings in Indian cuisine. They're all quite different from poori.
Something cooked in water is boiled, steamed, stewed, braised, etc., but because it is not oil, it cannot be "fried".
Oil can be heated to a much higher temperature than the 212F/100C maximum temperature of boiling water. The higher heat allows certain chemical and physical reactions to take place within the food that simply cannot take place at the boiling point of water.
Dough boiled in water is usually termed "dumpling". There are numerous Dumplings in Indian cuisine. They're all quite different from poori.
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