Frying is the cooking of food in oil or fat, a technique that originated in ancient Egypt around 2500BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, for example palm oil and coconut oil, which are solid at room temperature. Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods… (More on Frying)