At this point we have already learned about two bsasic cooking methods—sauteeing and pan-frying.
The next dry-heat cooking method is deep frying.
And living in Texas one of the highlights of each year is going to the State Fair to see just what new fried concoctions have been created this yrar.
For example, here is a list of the top ten finalists for the State Fair of Texas’ 2018 Big Tex Choice Awards, the annual contest celebrating fried foods. Note that each year, five finalists are chosen in two categories—savory and sweet.
The savory finalists this last year were…
- Deep Fried Shepherd’s Pie
- Deep Fried Skillet Potato Melt in a Boat
- Fernie’s Hoppin’ John Cake with Jackpot Sauce
- Texas Fried Hill Country
- Texas Twang-kie
The sweet finalists this last year were…
- Arroz con Leche
- Cotton Candy Taco
- Fernie’s Orange You Glad We Fried It?!
- State Fair Fun-L Cake Ice Cream
- Sweet Bakin’ Bacon
Can’t wait to see what these creative people come up with this year.
I honestly have always been too scared to deep fry anything at home, especially when you can easily find deep-fried foods at nearly every gas station and restaurant in America…
But deep-frying is still a cooking method…and my goal is cover each of the cooking methods in detail…
So let’s dive in deep…
My goal in this section is to learn how to make deep-fried foods that have the same crunchy golden brown surface and the same tender interior of any of these prize-winning foods.
Deep-frying differs from any of the previous methods because you are completely submerging your food into oil that has been heated to a much highter temperature typically around 375 degrees.
Instead of breading your food, your food will be completely covered in batter..more on this later….
So what are the benefits of this method of cooking…especially considering that I am writing this blog primarily for people who have been diagnosed with type 2 diabetes…
- Crispiness…Deep-fried foods typically have a crispy crust because of the high temperatures remove any surface moisture and dry out the exterior. If you have successfully deep-fried your foods, the crust will be properly formed, the food should be less greasy, and item being fried will retain its shape.
- Faster…Bexause the entire food is completely submerged and cooked in the oil, deep-frying is a relatively faster way of cooking.
- Flavor…Cooking your food at such a high temp improves the flavor of food by caramelizing it and producing the Maillard reaction…more on this later too…
- Nutrition…yeah even deep-fried food can be nutritious…When you deep-fry food, only a small amount of oil will stay on the crust.
- Tenderness…If you have succrssfully deep-fried your food, the batter will seal in any moisture that the food contains and keep extra oil from being absorbed.
Even though the term “deep frying” and many of the foods that we deep-fry these days were not invented until the 19th century, people have basically been deep-frying for thousands of years
Even though the term “deep frying” and many of the foods that we most commonly deep-fry today were not invented until around the early 1900s, people have been using this cooking methods for thousands of years.
The first recorded recipe using this method appeared around the year AD400. This recipe was for a chicken dish called Pullum Frontonianum.
- 2Tbsp olive oil
- 3# chicken
- 1/2C olive oil
- 1 chopped leek
- 2Tbsp ground coriander
- 2tap salt
- 1/2tsp pepper
- 1/4C chopped fresh dill weed
- 2Tbsp ground coriander seed
- Heat 2 tablespoons olive oil in a large pan.
- Fry whole chicken over medium heat.
- Make the seasoning…olive oil,, dill, leek, fresh coriander, salt, rose petals, pepper, and coriander.
- Add about half of the seasoning mixture to the chicken in the skillet.
- Continue to fry until chicken just starts to change color.
- Bake at 425 for 1 hour, occasionally basting with the seasoning mixture.