If I get water hot enough couldi use it to fry stuff? Explain why this wouldn't work?
>>7420809
>fry
boil anon, the word is boil.
>>7420809
Oil gets hotter than water, you cant fry with water it will just reach its boiling point.
>>7420809
How hard was to google this shit? Jesus
>>7420824
Why can't you just make the water hotter?
>>7420832
Because it evaporates if it gets hotter than 100 degrees. That's what steam is.
>>7420809
Someone asking a question this idiotic has no business using a fryer
>>7420832
Is this bait? That would be steaming.
>>7420854
But if there is a lot of water it wouldn't all turn to steam right away right? I'm wondering if I get a pot hotter than boiling if it would fry stuff
>>7420809
It would never be able to reach high enough temperatures without evaporating.
>>7420925
No.
>>7420925
dont listen to the haters, give it a shot.
>>7420925
According to SCIENCE: water's boiling point at normal pressure is 100 degrees celcius, however, under HIGH pressure it will go higher. your best bet is to use a pressure cooker to raise the pressure and achieve hotter-than boiling water. CAREFULLLY remove the lid and put in your soon to be deliciously water-fried food. watch out for the steam and close it back quick so you don't lose that pressure
>>7420867
No that's not how it works
Sage
>>7421067
>Sage
No that's not how it works
>>7420934
How do you know?
>>7420867
Transforming to steam takes energy.
Once water reaches 100 degrees, any more energy starts transforming it to steam instead - it doesn't get any hotter.
>>7421048
>>7421074
Because that's not how water works.
>>7421087
What is the maximum temperature steam can reach? What happens when it exceeds that temperature? What if you used blasts of steam at frying temperature?
>>7421504
Just the sort of thing a flat earther would say when asked why the planet isn't round.
>>7421508
11000 degrees Celsius.
>>7421508
It would cook the food but you wouldn't be browned and crispy like it would be if fried.
https://youtu.be/ocoXeesXaGo
>>7421589
Looks like you've shown everybody in this thread to be full of shit, but it would probably more akin to cooking in dry heat than actual frying.
Anybody here have the equipment to try this with food?
>>7421606
We also seem to be glossing over the point that "fry" means cooking with hot fat, so browning food with hot gas (superheated steam) still isn't frying.
>>7421679
No it's just that you seem incapable of reading sentences beyond the first comma. I left the comma after "no" out for your benefit.
>>7421508
> maximum temperature
~2400 Celsius
> what happens
water breaks down into hydrogen and oxygen
> blasts of steam
if you have dry steam, you probably can get Maillard going
but you would have to somehow prevent condensation from ruining your shit
>>7421679
you can very well grease the piece to be fried beforehand
I just want to point out that all you talking about science apparently forgot that water vapor is invisible. Steam is not the gas state of water. Steam is small drops of liquid water.
>>7421798
Except no one even said that steam was visible you autismal.
Pressure cooking. The higher the pressure the higher the temperature the water can be without boiling. Of course this has its dangers depending on what temperatures you are trying to achieve, if you get a sudden loss of pressure it will be superheated and expand at a rate that will cause an explosion.
>>7420854
Only at 1 atmosphere of pressure though, why not just pressurize it?
Kill me now, Jesus.
>>7420809
Water doesn't get hot enough to fry stuff. You could superheat it or use steam, but then it'd just condense on your food and make it soggy.
>>7422287
That's how pressure cookers work. You pressurize the water and the food so that when the water boils, it's hotter than 100 celsius
Pressure cookers don't get hot enough to fry stuff though
>>7422287
Assuming a pressure cooker can operate at 1 bar
(http://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/)
1 bar gauge pressure means about 2 bars absolute pressure. Using phase diagram of water, the maximum liquid temperature of water in a pressure cooker would be about 257 F. Still too cold.
>>7420809
no, by definition of the word "fry" when referring to the cooking technique
>>7421048
I don't think OP should be handling pressure cookers. please delete your post for safety reasons
>>7421589
>people think its steam but it's actually liquid water
>not even 1 minute later he calls it steam multiple times
If you can generate 100 bar pressure inside your pot, you can heat up the water to 300 celsius (570 farenheit). The boiling point is higher, around 340 celsius.
We use this temperature in the Nuclear facilitie, where I work. But never thought about cooking.
>>7422287
Why not just use fucking oil?
>>7420809
>see this thread in the catalog
>expect it to be all shitposting
>it's actually /sci/
>>7422660
yes but kfc is(and I'm pretty sure all pressure fryers are) still oil based
>>7420832
You could but you would need to increase the pressure to about 12 bar to get it to about 190 degrees celcius before it boils. Normal steam kettles hold about 3 - 3.5 bar.
>>7421753
You seem to be arguing that you can fry without fat by coating food in fat.
>>7421048
>close it back quick so you don't lose that pressure
Itt: people who can hardly understand units of measurement attempt to explain "science"
>>7422833
12 bar, huh?...
BRB cooking chicken in espresso machine
>>7420925
No. Even if you got water to the same temperature as a deep fryer, you would still not fry anything in it. This is because of how browning reactions work. They only occur when there is the correct amount of water present, and the correct amount is fairly small, and won't be achievable in an aqueous environment.
