Shallow frying and deep frying can be some of the most intimidating ways to cook food – at least they were for me. Oil frying is a way of cooking by convection, as heat travels in currents throughout the liquid (although heat is initially transferred from the heat source through the pot by conduction). Here the liquid is fat and not water, as is the case with boiling, which we will discuss in the future. In shallow frying, there is enough oil to cover the bottom and sides of the food, while deep frying completely coats the food in oil, McGee says. One of the biggest advantages of deep-frying is, of course, the crispy exterior, which comes from the fact that oil can reach a much higher temperature than water (frying is often done at around 350 degrees). , which allows for tasty browning reactions. . Bread and pasta provide crunch and flavor and also protect food from the intense heat of the oil. As with many other cooking methods, deep frying is all about managing the temperature and size of the food to create the optimal conditions that allow the inside and outside to cook at an equal rate. Among the keys to successful frying: maintaining the correct temperature of the oil (insufficiently heated oil can make food soggy, too hot and burnt), use a container large enough to avoid overflowing and carefully keep moisture out. oil, which may cause splashing.