When we introduce food in hot oil at about 180 degrees, previously floured to dry its surface completely, inside it is steamed above 100 degrees without the juices leaving the pies, proceeding to a rapid denaturation of collagen and the separation of tissues and bones or bones.
Also, on the surface, from 150 degrees, the reaction of Maillard takes place, caramelizing and generating a new range of flavors. Thus, the layer of flour hardens and gives consistency to the interior and a double texture, which is crispy on the outside and sweet, tender or semi-liquid inside. Beyond the peculiarities of each type of frying concerning the batter, the quality of the fat in question is an essential point for the quality of the finished product. Thanks to our surroundings and our gastronomic heritage, we can enjoy sublime recipes made with virgin olive oil.
This gift of nature will give us aromas of the product, vegetable notes, nuts or certain fruits, and will allow us to take advantage of its beneficial antioxidant virtues to prevent oxidative degradation of the oil.
Also, we will obtain a better result than with other fats because of their lower contribution to food, even less than if we make a grilled process.
It is impossible for me the small fish in fried food such as anchovy, mullet, Galician xouva, or some tacos of hake from the Cantabrian to the Roman. As is the sea nettle, with the crispy exterior and the liquid interior. Or some fried eggs at the point of cooking of the yolk and with the sparkling edges with an extra virgin generous in quantity.
And if we approach the sweet dishes, it is difficult to forget some flowers or some churros fresh from the pan. Although I would always choose fried milk, edible sugar, and cinnamon on the outside and warm inside.