Why should you avoid overcrowding the pan when frying?

Avoiding overcrowding the pan when frying is crucial because it directly affects the temperature of the oil and the texture of the food being cooked. When a pan is overcrowded, the food releases moisture, which can cause the temperature of the oil to drop. This lower temperature results in food absorbing more oil, leading to a greasy or soggy texture rather than the desired crispy finish.

Additionally, when the oil is not hot enough due to too much food being added at once, it can cause uneven cooking, where the outside of the food may brown, but the inside remains undercooked. Maintaining the correct oil temperature is essential for frying, as it helps achieve the right texture and flavor profile for the food. Therefore, avoiding overcrowding is key to ensuring that each piece of food fries properly, achieving that perfect balance of crispiness while retaining flavor.