Monday, September 2, 2013

Deep Frying Tips

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 :-
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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.
# 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 :-
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# 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 :-
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# 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 :-
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# 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 :- 
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# 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 :-
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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 :-
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# 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 :-
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# 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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Related posts :- 
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Click here for more :- Tips
Click here for more :- Deep-Fried Recipes



     Cheers,

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