Deep frying is a cooking method in which food is submerged in hot oil or fat.
Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method.
Deep frying is classified as a dry cooking method because no water is used.
Due to the high temperature and the high heat conduction of oil, it cooks food extremely quickly.
For deep frying choose your cooking oil is the most important factor.
Oils with high 'smoke points'.
So oils which do not break down at deep frying temperatures, are best.
Like Peanut oil, safflower oil, sunflower oil, and canola oil would be good choices.
Choose proper oil for deep frying. As some oils are not suited for deep frying because of the
smoking at frying temperatures.
Suitable oils include refined safflower oil, refined sunflower oils, refined peanut oil, coconut oil
(South Asia), and rice bran oil (East Asia).
Proper deep-frying technique needs maintaining the oil's temperature.
Some fried are first dipped in a simple batter, or coated in a crispy breading,
to protect and further seal for the deep frying process.
The standard breading procedure is a three step process for coating foods in a crispy breading
before frying.
The standard breading procedure includes three steps: dredging in flour, moistening in egg wash
(beaten egg plus a tablespoon or two of water or milk), then coating in breadcrumbs.
The basic beer batter can be used for making homemade onion rings or for deep-frying fish
and all kinds of deep-fried vegetables.
For deep-frying the oil should be hot to get a quality product. Fry in small batches.
Don't add too much food at one time; it will cool the oil too much.
Don't reuse the cooking oil. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds like trans fats have formed.
Let the oil cool completely, then discard safely. Discard reused oil when it becomes dark or begins
to smell "off".
If reusing oil, add fresh oil for each use in order to extend its usefulness.
Filter your frying oil regularly.
The smoke points of some popular oils are .....
Canola oil (Refined)at 468 degrees Fahrenheit (242 degrees Celsius) ,
Corn oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Peanut oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Safflower oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Sunflower oil (Semirefined) at 450 degrees Fahrenheit (232 degrees Celsius).
When you deep fry a food, a crisply browned coating is created on the food's exterior.
Deep frying can be done with a variety of flavors.
Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method.
Deep frying is classified as a dry cooking method because no water is used.
Due to the high temperature and the high heat conduction of oil, it cooks food extremely quickly.
For deep frying choose your cooking oil is the most important factor.
Oils with high 'smoke points'.
So oils which do not break down at deep frying temperatures, are best.
Like Peanut oil, safflower oil, sunflower oil, and canola oil would be good choices.
Choose proper oil for deep frying. As some oils are not suited for deep frying because of the
smoking at frying temperatures.
Suitable oils include refined safflower oil, refined sunflower oils, refined peanut oil, coconut oil
(South Asia), and rice bran oil (East Asia).
Proper deep-frying technique needs maintaining the oil's temperature.
Some fried are first dipped in a simple batter, or coated in a crispy breading,
to protect and further seal for the deep frying process.
The standard breading procedure is a three step process for coating foods in a crispy breading
before frying.
The standard breading procedure includes three steps: dredging in flour, moistening in egg wash
(beaten egg plus a tablespoon or two of water or milk), then coating in breadcrumbs.
The basic beer batter can be used for making homemade onion rings or for deep-frying fish
and all kinds of deep-fried vegetables.
For deep-frying the oil should be hot to get a quality product. Fry in small batches.
Don't add too much food at one time; it will cool the oil too much.
Don't reuse the cooking oil. Some sources say you can strain it and reuse it, but the oil has already begun to break down from the heat, and undesirable compounds like trans fats have formed.
Let the oil cool completely, then discard safely. Discard reused oil when it becomes dark or begins
to smell "off".
If reusing oil, add fresh oil for each use in order to extend its usefulness.
Filter your frying oil regularly.
The smoke points of some popular oils are .....
Canola oil (Refined)at 468 degrees Fahrenheit (242 degrees Celsius) ,
Corn oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Peanut oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Safflower oil (Refined) at 450 degrees Fahrenheit (232 degrees Celsius),
Sunflower oil (Semirefined) at 450 degrees Fahrenheit (232 degrees Celsius).
When you deep fry a food, a crisply browned coating is created on the food's exterior.
Deep frying can be done with a variety of flavors.
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