why is it that sometimes when i deep fry something, chicken wings, pork cubes, drumlets, fish, etc.... the meat items floats up when cooked and sometimes they dont ?
2007-01-05 19:25:38 · 5 answers · asked by igottanoe 3 in Food & Drink ➔ Cooking & Recipes
probably the fat content the fat looses its water and replaces it by air which makes it float (like the crackling on roast pork)
2007-01-05 19:35:46 · answer #1 · answered by cool_clearwater 6 · 0⤊ 0⤋
I would imagine it is a question of whether or not the item has pockets of air in it. When the air inside heats up, the item will rise (if there's enough hot air), just like a hot air balloon. If there's no air inside, or not enough, then it will stay near the bottom.
2007-01-05 19:33:26 · answer #2 · answered by Anonymous · 0⤊ 0⤋
I think it could really depend on the cut of the meat or the brand.
do you bread the stuff before frying it? breading can have something to do with it too.
2007-01-05 19:29:15 · answer #3 · answered by Shellberry 5 · 0⤊ 0⤋
Perhaps the temperate setting of your cooking rage or Deep Frier's are set too high
2007-01-05 19:29:00 · answer #4 · answered by evertalall 4 · 0⤊ 0⤋
Density of the "tissue" vs bubbles in the batter.
2007-01-05 19:49:18 · answer #5 · answered by Robert S 2 · 0⤊ 0⤋