why are food cooked in deep-fat instead of water?

Answer 1

The oil from the deep fat gives the food a crusty coating that tastes really good. Water adds water to the food and basically heats it up also, so your food becomes water-filled and hot. The stuff in the fat crusts around the food to make the food really crunchy.

Answer 2

Foods can cooked in fat or water or nothing but hot air. The technique for cooking in fat or oil is called "Frying" and the technique for cooking in water is called "Boiling". The technique for cooking something in its own juices but not adding any oil or water would be called "Baking". Baking is done in an oven. Boiling is done in a container of water.When you cook something by completely immersing it in fat or oil then it's called "deep fat frying" and it's done in a pot- this is different than putting a little oil in a pan and frying something in the pan.
Some foods are better-tasting albeit not as healthy when they're cooked in fat or oil. Some cultures had easier access to the oils for cooking and water was more scarce. So depending on the cultural origins of your meal and probably your chef, you may find some folks eat alot more fried foods than others.
By the way, oil is fat that is liquid at room temperature and fat is a solid material at room temperature. Generally speaking the stuff that is solid at room temperature is less healthy for your body than the stuff which is liquid. Enjoy my answer in good health. Cheers!

Answer 3

Well if you cook it in water instead of deep-fat it's called boiling.

Answer 4

The water only can get to 212deg.F.
While fat can get to 600deg.F.

Answer 5

For taste obviously. Fried chicken or broiled chicken? Um, I'll take fried please. Please pull forward to the window.