|MadSci Network: Biochemistry|
When a battered shrimp is dropped into hot oil it cooks and turns golden brown. When a similar shrimp is dropped into hot boiling water, it will cook but not fry. I know it has something to do with the properties of oil and water, but I just don't understand. Will you please help me understand this? Both oil and water are liquids, so why do they do different things to the battered shrimp. Thank you, Diane
Re: Why don't foods fry in water like they do in oil?
Try the links in the MadSci Library for more information on Biochemistry.