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frying
Frying is the cooking of food in oil or another fat. Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
==History==
Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC.〔Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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