| http://www.w3.org/ns/prov#value | - As soon as the food cools and the steam stops, any remaining moisture in the interior is absorbed into the coating, making it soggy; this is why fried foods are best eaten soon after frying.Starch is naturally present in certain foods, like potatoes and fritters, but for frying some things, especially meats and fish, a starchy coating like batter or breadcrumbs needs to be added.
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