Deep Fat FryingDry Heat Cooking method
So…what can you deep fat fry???
Oil heated to 350 – 375Too hot: smoke and burn foodsToo cool: oil will soak into cooked
foods
High Temperature allows… Cooking/crust formation on
outsideFood to continue cooking on
insideMinimum penetration of oil
Oil should not be smoking
Use thermometer, gauge on skillet
Or test with small amount of batter – when batter floats it’s the right temperature
Temperature of food increases frying time
Breaded and frozen food add cooking time
Corn oil
Difference in tasteDensitySaturated and unsaturated fatSmoke point
Smoke Points
Soybean oil
Never use an extension cord!
Remember: Safety First
Deep fat frying can be dangerous!!
Remember: Safety First
Remember: Safety First
Remove excess moisture from foods before frying
Oil and water don’t mix-could cause spitting
If skin is burned run under cool running water
Do not overcrowd food
Allow it to move freely
Turn food after a few minutes
Drain on paper towels
After cooking, allow oil to cool
Oil may be strained, refrigerated and reused
Clean up utensils with hot, soapy water
http://www.southernliving.com/food/how-to/fun-deep-fried-food-00417000074648/?iid=newsletter|20111025&PromKey=XET
If you are not one of the two groups deep frying, work on:
Stir fry orderCooking methods categorization