Why don't foods fry in water like they do in oil?

Subject: Why don't foods fry in water like they do in oil?

Date: Sat Nov 24 22:29:45 2001
Posted by Diane
Grade level: 7-9 School: Beck Academy
City: Greer State/Province: SC Country: USA
Area of science: Biochemistry
ID: 1006658985.Bc

Message:


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?

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