After the breading material are set up and you have finish3d breading your food you can finally start cooking.
When choosing which oil to use whenever you are frying, you need to think about the smoke point of that partcular oil.
It is important that you use an oil with a high smoke point.
But first, I guess you need to know what a smoke point is, if you’re gonna pick your oil wisely.
The smoke point is the temperature at which the oil can be heated to before it begins to smoke and burn…makes sense huh>!
Once your oil has reached this point, the oil will start to break down into its fundamental components—glycerol and fatty acids—and no longer be good for frying.
The oil will also start losing its flavor and nutritional value.
Once it has passed the smoke point, the oil can also be very dangerous, because it is much more likely to ignite when exposed to an open heat source.
Usually whenever you are frying, you want the oil to be somewhere between 350°F and 375°F, so your must have a smoke point that is high enough to survive this amouint of heat.
So which oils shoul you NOT be using?
Butter…has too low of a smoking point to be used for frying.
Lard...has a low smoke point
Olive oil...Sure, you could use oil for frying, but I’d stick to using olive oil for sauteeing your foods since that olive oil usually costs more.
Shortening…also has too low of a smoking point to be used for frying.
Sunflower oil…This oil tends to burn more quickly than most other oils.
Unrefined oils of any kind…These have too low a smoke point and can also be very expensive. Note that many of the oil that we will be learning later on that are good fort frying are sold in both refined and unrefined versions, so check the label before you use it.
Your fanciest or priciest oils…Frying reuires a whole lot of oil…using these here would simply be a waste of money. Also, thhe frying process can dim the flavor of, making it no more flavorful than any other given oil.
And which oils should you be using?
Whenever you are choosing which oil to fry in, there are several things to consider. In addition to the smoke point, which should be slightly higher than the temperature at which you will be cooking, your oil should have a neutral flavor that won’t impart iany flavor on whatever you are cooking.
Also it is important that youu hoose a good quality oil.
Each of the following oils can be a smart choice for frying because they all have a neutral flavor, perform well at high temperatures, and have a smoke point somewhere between 440° and 450°F….which is definitely above the typical temp required for frying, which tends to be around 350°F.
(Note that there are obviously more oils that are commonly used for fryiung—such as vegetable and peanut, but I have limited my list to those oils that we have already talked about being best for type-2 diabetics.)
Benefits...Canola oil helps reduce the levels of bad cholesterol in the body, reduce the risk of cardiovascular diseases, and stabilize blood pressure levels, The FDA agrees that 1-1/2Tbsp canola oil each day could reduce the risk of coronary heart disease when used instead of saturated fat.
Nutrition…Canola oil is a rich source of omega-3 fatty acids, such as the alpha-linolenic acid, as well as monounsaturated fat, a type of fat that is considered healthy for diabetics. At the same time, canola oil is low in the unhealthy saturated fat that mostly come from animal products like meat and dairy.
Uses…Canola oil can be used safely at high temperatures because it has a higher smoke point than most other oils, but doesn’t have as much flavor as some other oils that are available and is not your best choice for certain things such as making your own salad dressing
2. Grape Seed Oil
Nutrition…this is a rich source of both polyunsaturated fats and omega-3 fatty acids, and is very low in saturated fat
Use…nutty but mild flavor that can be used for all sorts of cooking and grilling and also works well in salad dressings or drizzled over roasted veggies
3. Rice Bran Oil
Benefits….Rice bran oil will reduce your levels of bad cholesterol, and so is great for diabetics and those wanting to keep heart disease at bay.
Nutrition…Rice bran oil is rich in both monounsaturated as well as polyunsaturated fats.
You can either reuse your oil or dispose of it after you finish frying.
To reuse the oil…
- Let the oil cool down to room temperature.
- Filter through a cheesecloth…whatever the heck that is…
- Return to its original container.
- Add a small amount of fresh oil to have extend the life of the oil that you have just used.
- Store it in a cool, dark place.
You will not want to use the same oil more than two or three times in a row because each use will release more andf more fatty acids into theoil, reducing the smoke point and making it less and less appropriate to use at the high temperatures required for frying.
If your oil starts to look thick or brown, throw it out.
Never pour oil down the drain…lesson learned the hard way…never pour hot candle wax down the drain either…another lesson learned the hard way…
Perhaps the best known schnitzel and the one that first comes to mind whenever the topic of schnitzel comes up is weiner schnitzel.
There is nothing like a perfectly breaded, perfectly fried, and perfectly crispy wiener schnitzel, complete with a juicy interior. I have eaten them many, many times.
But the truth is that I’ve never been able to cook a wiener schnitzel nearly as the ones that I ate whenever we were stationed in Germany.
You would think that this would be so easy…especially since the recipe is so darn simple…
But getting that perfectly breaded, perfectly fried, and perfectly crispy wiener schnitzel all boils down to technique.
SInce we are talking about cooking methods, or techniques, let’s take a look at how to supposedly make wiener schnitzel that honestly doesn’t taste like cafeteria food.
“Wiener Schnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal.
If what you yourself would call Weiner Schnitzel actually isn’t made from veal, but some other type of meat—such as pork loin or chicken—cooked in the same style…it should technically be called “Schnitzel Wiener Art,” not wiener schnitzel.
Remember that regardless which type meat you choose to make your wiener schnitzel, or any other simple dish like this, it is especially important that you choose quality ingredients.
And regardless what type of meat you decide to use, the meat must be very thin.
It is important that you meat be thin because you will frying it at high heat for a short period of time, and you want to be sure to get that perfect crispy crust without leaving the middle of the meat raw.
Pounding your meat will not only make your cut of meat tender, it will also tenderizes it.
Getting your cut of meat thin enough to make wiener schnitzel can be done with the help of a meat mallet.
To do this, lay your cutlet between two pieces of Saran Wrap. Then pound the meat with the flat side of a meat tenderizer, an empty wine bottle, or a small pot until it is about 1/4″ thick.
Once your meat is thin enough, lightly season both sides with salt and pepper.
5. Chill the Breaded Food…
Cover the tray of breaded food with foil or Saran Wrap. Place in the fridge for thirty minutes to an hour.
This is priobably the one step that most of us feel like we could simply skip…
But chilling your food is actually extremely important beccause refrigerating the fooed allows the flour to become sticky and attach to the meat….ensuring that the breading stays on your food once you cook it.
4. Fry Until Golden Brown…After the breaded food has had time to chill, you’re ready to fry it.
a. First fill the pan that you have designated as your offricial frying pan with enough oil so the food you’re frying is half-covered. Make sure you use a heavy pan for frying so it conducts heat evenly.
b. Heat the oil until a few breadcrumbs sizzle when tossed in. The type of oil that you fryt your food in is actually a matter of preference. Use cooking oil that can withstand high temperatures.
Make sure that the oil is hot enough before adding the food…otherwise your fried food will absorb the oil like a sponge…resulting in soggy, oily food….and the breading will fall off the food into the pan.
Your oil should be somewhere between 300 and 400 degrees, depending on the recipe.
You can you tell if the oil is hot enough by using use a kitchen thermometer…or tossing a drop of batter or breadcrumbs into the oil to make sure that it sizzles…or sticking the end of a wooden spoon into the oil to see if little bubbles form around the spoon.
Also, if the oil in your ia hot enough, the oil will take on a distinct shimmer.
But it the oil is smoking, it’s too hot…either turn the heat down or start over.
Don’t try to rush the oil into reaching the right temperature by cranking your stove eye up as high as possible. The oil should heat up slowly. Trying to heat the oil too fast will lead to bitter, burned food.’
c. Gently lay your breaded food meat in your heated pan, being sure not to overcrowd.
Once the oil is at the right temperature, and you are ready to add your food to your pan, make sure that you do not overcrowd the pan. Crowding the pan will cause heat to be trapped underneath your food, causing it to steam rather than fry.
Even if you know that your pan coulfd hold more food, you do not want your pieces of food to touch each other. Either cook in batches or use two pans.
Remember that as you take out the cooked food and add another batch of uncooked food to your pan, the temperature of the oil will plummet. Allow the oil to come back up to temperature between batches of cooking…otherwise your food will be soggy.
d. Fry for a minute or two, until golden brown on the bottom, and then flip. You may want to use your probe thermometer to check the temperatures of the meat as you are cooking it.
Keep an eye on the food.
Keep the flame on medium to medium-high.
Make sure the temperature doesn’t get too high. If the oil starts to smoke or turn black, it’s too hot and you either need to let it cool down or start over with fresh oil.
To avoid your breading when you turn your food, it is imporrtant that you not turn the food too early or too often.
Remember that the second side always cooks faster than the first.
Be patient. Leave the food alone until it develops a crust and is easily lifts off the pan. If the food is still sticking to the pan, it isn’t ready to turn.
Be sure to use the proper utensils—such as tongs or a thin spatula—for turning your food, especially when the food is fragile.
e. Drain the cooked food on cooling racks placed over foil-lined cookie sheeta. Keep warm until ready to serve. You could also use either paper towels or brown paper sacks. Of these two, the sacks yields the crispest food.
Once the food has been fried and transferred to a paper towel-lined plate, sprinkle it once more with kosher or sea salt.