hmm.. actually this isn't correct.

"If use oil to fry the item sure guarantee is Moist ( coz the item absorb the oil) "

The process of frying itself, is actually "dehydration". Contrary to what was mentioned, that item absorbs the oil, is it the oil the causes fried item to dehydrate.

To put it in a more geeky term, water vaporize at lower temperature than oil does, so when dunking any food with water content into oil, the high temperature of the oil vaporizes the water(which explains why things sizzle inside oil when frying).

Which is why, when frying food, it is very very important to coat it to retain its texture. Flour is the basic, but many other subsitute can be used, if no protection, you'll get dried/dehyrated result.

The oil in fried food, are residue stuck in pores/jagged edges and crooks on the food itself. Very likely, the main item to be fried itself, is not penetrated by oil as it is protected by the coating. As oil has very low viscosity at high temperature, your food picks up oil easily and you get much oil residue.



As for air frying, for easier understanding of this tech, its actually a simple oven with higher regulated air pressure than usual oven. Hot air is blown and circulated inside the frying simulating oil encapsulating your food thus creating a frying effect. But air fried item, can never ever 100% subsitute oil fried item in many ways. Just cut some potatoes and use your air fryer vs oil. Difference is very very obvious, due to air circulation, edges will be burnt faster and flat surface will cook slower, unlike oil, where heat is spreaded out evenly.

That said, it is the closest thing to frying you can achieve without oil and very healthy alternative. Just don't think of it as some magical frying, rather, simple oven with higher air pressure. Youre good to go.

just to add another tips frying(i obviously love frying things lol).

Contrary to popular advise, do NOT put freshly fried item to kitchen paper right after frying. Let it rest on a mesh or wire rack for at least few minutes so that residue oil can properly be drained off. You may then serve it on kitchen paper AFTER resting it, you will notice that much of the oil will be gone.

While kitchen paper helps absorb oil, the threshold of the oil it can absorb is very limited. Just imagine it like a pampers but filled to brim, what happened next? It will be clogged, not only it fails to absorb more oil, it stops excess oil from flowing and also create an ugly slimy texture on the part in contact with the paper.

By doing this, you get rid much of the oil, and at the same time, retain much of the crisp.

This post has been edited by Hevlaska: Jan 13 2018, 12:15 AM