Deep fried foods won't be heavy
and greasy if cooked properly. The hot oil boils the water that is in the food
and cooks it while making it crunchy on the outside. If the oil is kept at the
proper temperature during cooking and the food isn't left in the oil for too
long, no oil will be absorbed into the food.
No
matter what foods you are going to cook, make sure they are dry. Pat with paper
towels, and then some foods may be dipped in flour or bread crumbs. If you
don't do this, when water meets with hot oil it can cause bubbling and
splattering that sometimes causes a fire. Always keep water away from hot oil,
and never try to put out a fire with it.
Oils with low burning points will start to smoke and will burn the food
if not taken off the heat immediately. Peanut oil, safflower oil, sunflower
oil, and canola oil are some good choices. Never use butter or olive oil, as
they will burn quickly.
Choose a
deep, very heavy skillet or pot to fry with. Add oil to the cold pan, leaving
at least two inches at the top. You might like to leave more space to be sure
the oil doesn't bubble over when food is added. Use tongs to carefully place
food in pan - never let it drop into the hot oil.
Heat the
oil from 350 to 375 degrees F, and keep it there during the time of cooking.
The easiest way is to use a deep fat frying thermometer, or drop a 1" cube
of white bread into the oil. If it browns in 60 seconds it is an indication
that the oil temperature is about 365 degrees F.
Carefully add the food, leaving lots of space around each piece so the food
will cook evenly. The food must be surrounded by bubbling oil. If there is too
much food the temperature of the fat will suddenly get colder and the food will
get greasy and soggy.
If you follow these easy steps
you'll make delicious and safe deep fried foods. There are a lot of recipes on
the Internet for making deep fried ice cream (honestly).
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