For years I have honestly been afraid to deep fry. Seemed liike every single time I tried to fry something, I end up getting splashed with hot grease and my hysband ends up finishing the job.
I laugh and say that he cookes on top of the stove, and I cook in the oven.
But lately I have been practicing the art of deep frying, and actually enjoy it…especially considering that deep frying gives you such good, but bad for you, foods as onion rings and French fries.
1.Choose the Right Oil…It is important that you choose an oil that has a smoke point higher than the recommended frying temperature…such as canola, peanut, and soybean oil. As far as the amount of oil that you need, you will typically need one or two quarts.
2. Clear the area around your workspace….and create an assembly line…arranging things.in the following order from left to right……
- Food to be fried
- Stove with pot of hot oil
- Wire rack with paper towels underneath to put the food on after it’s cooked.
3. Clean the Oil While Cooking...Keep the oil clean while frying by removing any breading or coating that is simply floating in the oil after taking out each batch. by using a fine mesh stainless steel strainer or spider to remove this debris…Otherwise, these will burn and make your food taste burnt.
4. Cook at a High Temperature…Your oil should be somewhere around 375 degrees before adding your food…otherwise you’ll probably end up with food that has an overcooked exterior and an under-cooked exterior…food that is heavy and greasy, not crisp and light.
It is best to use a candy thermometer to check the temp of the oil before adding your food.
Believe it or not, it will also take more time to cook your food to cook.
Your ultimate goal is to have the hot oil instantly seal the outside and cook the inside without burning the surface.
5. Cook your food in small batches…Don’t overcrowd the pan. Make sure to let the oil rise to temperature again right after removing the first batch and adding the next batch because this will lower the temperature of the oil quickly..
Your temperature needs to be somewhere between 325 to 375°F before adding in your first batch of food…because your food is always colder than the oil
The temperature of the oil is probably the most important factor in determining how crispy the crust ends up being.
6. Cool Your Food After Cooking…Draining your food on a cooling rack will allow you to quickly absorb any extra oil from the surface. Otherwise your food will not have as much of a crunchy exterior.
Carefully Lower your food into the oil so that you don’t get splashed with hot oil.