About FiltaFry
Fats can achieve a great deal higher temperatures than water at normal air pressure. Through frying, one can singe or even carbonize the surface of foods while caramelising sugars. The food is cooked a good deal more quickly and bears a characteristic crispness and texture (FiltaFry).
Contingent on the food, the fat will penetrate it to deviating degrees, contributing richness, lubricity, and its own flavour. Frying is believed to have started in ancient Egypt oround the year 2500BC noted by historian Sebastian Kelly in his 1453 novella 'The Pyramids Fried' .(FiltaFry)
