Wiki User. Physical changes can be undone. It is not possible to unfry a chicken. The heat casues chemical changes in the meat and in any coating. Frying a fish is a chemical change. Frying is a chemical process. Frying eggs is a chemical process! Frying an egg is a chemical change. Yes it is. Frying change the chemical composition of eggs and is a chemical process. Rising the temperature is a physical process. Cooking food including frying it does produce chemical changes. That is a physical change.
Heating a frying pan is a physical change. A chemical change is when you change the chemical properties. Heating the pan is only changing the temperature of the pan not the chemical make up. No, it is a chemical change. Frying eggs is a chemical change. Pan frying, no. It is a chemical change. Which is why it smokes and changes colors. Chemical change. Dynamite was invented by Alfred Nobel in Nitroglycerin, a very unstable explosive, was already known.
Bake 0. Do you have to boil mason jars to seal them? While the old guidelines. Can I cook frying steak in the oven? Preheat a skillet over high heat. After brining, the chicken is coated in a batter of flour, spices, and buttermilk. Aside from helping the coating stick to the skin, the buttermilk also contains enzymes that digest proteins in the chicken. This makes the slightly acidic buttermilk perfect for further tenderising the meat [4]. This is when a series of chemical reactions — called the Maillard reaction — occur.
During this process, heat causes the reactive carbonyl group 1 of sugar to react with nucleophilic amino acids, eventually producing hundreds of small colour and flavour compounds of great complexity [5]. The reaction therefore contributes to the golden colour and the irresistible aroma of the crunchy crust — which is not only good for munching on, but is also good for inhibiting excessive oil absorption after frying. However, aside from the chicken, the oil used for deep frying also experiences chemical changes — namely in the form of hydrolysis, oxidation, and polymerisation.
During frying, water escapes the chicken in the form of rapid-fire bubbles. In addition to forming a protective steam barrier against the oil, these water bubbles break down the ester linkage of triacylglycerols in the oil and produce smaller acylglycerols, glycerol, and free fatty acids [6]. These free fatty acids continue to play a key part in oxidation. When certain free fatty acids such as linoleic acid come into contact with air, they oxidise and form smelly volatile compounds like ketones, alkanes, aldehydes, carboxylic acids, and alkenes.
The batter surrounding the chicken is equally important, not just for the crunchy brown skin but to prevent the meat from heating too much and becoming tough.
So what good is used oil? If you have some extra old oil, add a tiny bit into a new batch. A brand new batch of oil is rather pure, and as a result will hate water. While the water steams off, there tends to be a bubble of water forming around the chicken as the whole thing fails to mix.
This is a problem because the meat cannot heat at an adequate pace. If a small amount of used oil is mixed with the fresh, then this introduces a significant amount of molecules that are capable of mixing oil and water with one another.
Chefs has to take care of their tools, which partly involves making sure the oil never gets above its flash point, i. That way, it can be used many more times. Storing used oil in a cool, dark place will prevent additional reactions from occurring in the meantime.
Fried chicken, though simple to cook, is a beautiful example of the complex balance needed to produce the best food. Understanding the right type of oil to pick and why it works ultimately leads to better-tasting fried chicken.
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