Here are some techniques and safety tips to quickly master deep frying. With a little practice and the right equipment, your
deep fried foods will come out crunchy and juicy every time.
Cooking Oil :-
-----------------
# Choose your cooking oil carefully. When the oil starts to give off continuous smoke, you have it way too hot. Oils with high 'smoke points' are best.
# Be sure to use enough oil so there is enough to cover whatever items you intend to fry.
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# Choose your cooking oil carefully. When the oil starts to give off continuous smoke, you have it way too hot. Oils with high 'smoke points' are best.
# Be sure to use enough oil so there is enough to cover whatever items you intend to fry.
# If there is too much oil in the pan and you start adding ingredients,
the oil level is going even higher. If the ingredient has any moisture
in it at all, you are going to have foaming over.
# Heating a large amount of oil can take a long period of time.
# Heating a large amount of oil can take a long period of time.
# Add a pinch of salt on oil while deep frying to have less oil consumption.
# Don't
use olive oil for deep frying. Even though it is a popular oil to use,
it can't withstand the high heat you need to fry the items. It will smoke
and scorch before you fry the item.
Pan / Skillet :-
------------------
# Choose a deep, very heavy skillet to fry with.
Pan / Skillet :-
------------------
# Choose a deep, very heavy skillet to fry with.
# Make sure the head is around six inches in diameter and the handle is at least a foot long.
# Add oil to the cold
pan, leaving a head-space, or space at the top of the pan, of at least
two inches. This allows a safety margin when the oil bubbles up as the
food is added.
Maintain Constant Temperature :-
---------------------------------------------
# Maintain the proper frying temperature to
ensure food cooks properly and doesn’t absorb too much oil.
# Proper deep-frying technique requires
maintaining the oil's temperature between 325°F and 400°F.
# If the oil is smoking continuously, it is too hot and will likely burn the food.
# Oil that's not hot enough is a sure ticket to greasy, soggy results. Oil
that's too hot will likely result in food that's burned outside and
underdone inside.
(if it is
too hot, the coating will burn before the food cooks; if it is not hot
enough, oil will reach the food before it’s fully cooked and will
become greasy) .
Deep-fry foods :-
---------------------
# Common mistakes are to put too much in at one time which lowers the heat
too much, causing the food to absorb more oil and make it greasier.
# Don't overcrowd the pan! Carefully add the food, leaving lots of space
around each piece so the food will cook evenly.
# If you add too much food at once, the oil temperature will drop and the food will absorb fat instead of instantly searing.
# The food you are going to deep-fry should be at room temperature. This reduces the drop in the temperature of the oil when you put it in, lessening the chance of splattering.
# The most important part of successful frying is thoroughly coating the food before placing it in the hot oil. This forms a protective barrier between the food and the oil, sealing in moisture and reducing splattering. Coatings range from flour to a variety of batters.
# Watch whatever you are cooking carefully so that it doesn't burn.
# Food continues to cook out of the oil, Golden Brown will darken further after you take it out.
Kitchen Smelling tips :-
------------------------------
# Turn your kitchen vent on.
# Open windows and close the kitchen door tightly.
# Minimize the odor with scented candles.
# Boil cinnamon sticks or a bay leaf in an uncovered pot.
# Position small dishes of ammonia throughout the house (clear of kids and pets, of course).
# If you add too much food at once, the oil temperature will drop and the food will absorb fat instead of instantly searing.
# The food you are going to deep-fry should be at room temperature. This reduces the drop in the temperature of the oil when you put it in, lessening the chance of splattering.
# The most important part of successful frying is thoroughly coating the food before placing it in the hot oil. This forms a protective barrier between the food and the oil, sealing in moisture and reducing splattering. Coatings range from flour to a variety of batters.
# Watch whatever you are cooking carefully so that it doesn't burn.
# Food continues to cook out of the oil, Golden Brown will darken further after you take it out.
Kitchen Smelling tips :-
------------------------------
# Turn your kitchen vent on.
# Open windows and close the kitchen door tightly.
# Minimize the odor with scented candles.
# Boil cinnamon sticks or a bay leaf in an uncovered pot.
# Position small dishes of ammonia throughout the house (clear of kids and pets, of course).
Caution :-
-----------
Deep-frying requires careful
attention to avoid fire or other accidents.
# Keep handles and cords directed towards the back of
the work area to avoid tipping the fryer.
# Take care that no water comes
in contact with the hot oil or it will spatter violently.
# Sometimes oil begins to foam on heating to deep-fry and rises
dangerously in the pan.
# To dissipate the foam, add a marble sized ball
of tamarind to the oil.
# Keep an open
box of baking soda on hand for small flare-ups.
Re-use Oil :-
---------------
# Some sources say you can strain it and
reuse it, but the oil has already begun to break down from the heat, and
undesirable compounds like trans fats have formed. Let the oil cool
completely, then discard safely.
# But If you really want to re-use the oil, just let the oil cool, strain it and store a new container in a cool, dark place.
# You can filter frying oil through a disposable fry oil filter cone, it removes a lot of taste contaminants and seems to increase
its longevity.
# When the oil is no longer usable the color will darken and it may start to
smell rancid.
Safety Tips :-
-------------------
# Don’t use those spring loaded tongs to fry with. They are very dangerous. If your fingers slip off the tongs while in the hot oil, it’s like a loaded gun of splattering oil.
# Watch the food carefully as it
cooks and do not leave the fryer unattended. Make sure all cords and
the fryer itself is kept out of the reach of children.
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