Deep frying is a dry-heat cooking method using oil and often results in a crunchy golden brown outer surface and a tender interior of the food. Let’s learn how we can use the deep frying cooking method in our daily kitchens.
What is Deep Frying?
Deep-frying is a dry-heat cooking method whereby food is cooked by submerging it under oil or melted fat. A high temperature of up to 400°F (204°C) is required and maintained to create a golden-brown surface texture in a short amount of time. Generally, the food often being fried is starchy or coated first with breadcrumbs to give it a starchy outer coating. The starches on the surface eventually dry out and create a crispy crust.
As the deep frying process goes on the food loses its moisture and that moisture is replaced by the exact amount of oil that sips and sticks to the outside coating of the food.
What food can be deep fried?
A wide range of foods can be deep-fried ranging from seafood to young poultry, vegetables, and potatoes. Foods that are classified as best and suitable for deep frying are tender in nature. Foods that are not tender in nature like cow trotters are not deep frying compatible but are very compatible with the boiling cooking method.
Tips on How to use Deep Frying cooking method successfully
- Keep the sizes universal; this will guarantee that everything submerged under the oil will cook at the same time and rate.
- Safety is of the biggest concern while working with boiling oil. Avoid deep frying with children near the cooking area to avoid accidents. Use a large enough saucepan and never leave oil unattended while it is on heat.
- Make batches out of the food you have and fry it is small quantities. This will help you maintain the heat levels which tend to go down when large quantities of food are added. Add few items at a time let the oil come back up then add a
Deep frying tips
- The Food should be completely submerged in the oil for even cooking on both sides.
- High heat is necessary for the oil to be hot enough to instantly seal the outside and cook the inside. The heat should however be maintained at moderatehigh levels to cook the inside without burning.
- An oil thermometer is a good kitchenware to add to your kitchenware shopping list if you do not have one already. You will need one that can read that can read above 400°F (149°C) before you start deep frying. You need to monitor the oil temperature levels as you deep fry your food making sure it does not go beyond400°F.
- Keep the oil clean while frying by removing any debris and particles like breadcrumbs. Avoid burnt particles by removing them with a fine wire mesh before they transfer their flavor to the oil.
- Transfer the freshly fried food to a cooling rack or a plate lined up with paper towel to absorb any free oil left on the surface. To prevent your food from losing its crunchy outside do not let it cool on a paper towel.
- Season your food immediately after deep frying it, this will give your food a better flavor than when you do it much later on.
- Eat it your food hot to get to enjoy the crunchy exterior. The more time you take to eat the food the more moisture from the inside of the food will penetrate the outer crust and make the surface soggy.
How to dispose of cooking Oil after deep frying
Allow the cooking oil to cool down completely in an isolated place before discarding or reusing it. It should then be strained if still good and packaged in a clean to use again or disposed of in a glass jar or the bottle it came in.
Do not reuse oil if it becomes dark, smokes, foams or develops off-flavours. Locate where you can safely recycle used oil in your area. Do not dispose of the oil you don’t intend to reuse by pouring it down the drain as it will clog your sinks drainage channel.