In a pot of oil, this takes about 12 minutes. Browning: The Maillard reaction-the complex series of chemical reactions that create "brown" flavors and colors-occurs at a heightened rate at higher temperatures. ![]() Hot oil also transfers heat much more rapidly than hot air in an oven, causing this dehydration to proceed at an accelerated rate. Frying, which takes place in an environment well above the boiling point of water, accomplishes this rapidly. ![]() ![]() Before this matrix can crisp, two things must happen: The water must be fully driven from it, and the subcutaneous fat from the chicken must liquefy, some of it draining out, some of it soaking into the meat, and some of it taking the place of the liquid. Dehydration and rendering: The crisp skin of a fried wing is made up of a hardened matrix of proteins, with some amount of liquid fat trapped in the interstitial spaces.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |