Re: Why do foods cook faster in oil than in water?

Date: Tue Oct 27 22:45:25 1998
Posted By: Ken Johnsen, MadSci Admin
Area of science: Chemistry
ID: 909520692.Ch

Message:

Water can only get to 212 deg F before it boils off as steam.

Oil can easily be maintained at 400 to 450 deg F before degrading. Chemical reactions [ and cooking is one ( Maillard Reaction) ] increase in rate with temperature.

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