MadSci Network: Biochemistry

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

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, 

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

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