[iScience]

Hello, would someone give me a link to a decent site that gives me an introduction to the chemistry of frying/deep frying? the only good one i've been able to find was http://lipidlibrary.aocs.org/frying/c-volatile/index.htm but unfortunately, this was too advanced for me. I just want a simple yet thorough introduction to the chemistry of what's going on.

or, of course it would also be appreciated if you wanted to just write me a nice long explanation. either way works

thanks

[Corribus]

The fundamentals are not so different from chemistry of cooking in general. Do you have a specific question?

[iScience]

well, i still don't know what happens during cooking. I'm just going into O-chem.

question: when i heat up water and put something in the pot, that something will soak up the water and will be heated by the water; example: when cooking rice, the rice grains just become.. hydrated or something. but what reactions are going on when frying something? ie, when frying something, what reactions are responsible for that crusty solidification?

[curiouscat]

Google Maillard reaction.