Deep frying cooks food by submerging it completely in hot oil. The oil is heated to 160 to 190 degrees Celsius. The food is dropped in. The surface dehydrates and browns. The interior steams and cooks. The result is a crisp, golden crust and a moist, tender interior. French fries, fried chicken, doughnuts, and tempura are all deep fried. The method is fast. The result is rich. The technique is precise. The oil must be hot enough. The food must be dry. The pot must be deep. The cook must be careful.

Deep frying works because of the Maillard reaction and dehydration. The hot oil rapidly cooks the surface, sealing in the moisture. The steam escapes through the crust, creating bubbles. The crust becomes crisp and flavorful. The interior cooks by steam. The food absorbs some oil, but not as much as people think. A properly fried food is not greasy. A poorly fried food is. The difference is the temperature. If the oil is too cold, the food absorbs oil and becomes soggy. If the oil is too hot, the food burns on the outside and stays raw on the inside. The cook must control the heat. The cook must monitor the oil. The cook must adjust.

Deep frying has several keys. The oil must be clean. Old oil imparts off-flavors. The food must be dry. Water causes the oil to spatter. The food must be at room temperature. Cold food drops the oil temperature. The food must not be crowded. Crowding drops the oil temperature. The food must be drained. Excess oil must be removed. The food must be seasoned. Salt must be added immediately. The result is a crisp, golden, delicious piece of food. The result is the fry. The fry is the reward. The oil is the tool. The cook is the master. The fry is the masterpiece. The fry is the deep fry. The deep fry is the cook. The cook is the fry. The fry is the food. The food is the meal. The meal is the reward.