Deep frying can be much less harming if done correctly: First of all what we need to do is understand how deep frying works- when, for instance, a piece of pork is placed into boiling oil the moisture in it starts boiling, turning into powerful steam that pushes the oil away from the food, not allowing it to penetrate- that is why, the fried food must be taken out of the pan as soon as it is ready and not allowed to "sit" in the oil as once it is ready there is no more steam vapor and anything will prevent oil from soaking into the food. Due to the high temperatures this technique cooks food fast. Note that foods such as potatoes can form a naturally oil resistant skin in frying conditions, but other foods need a coating that will act as a skin, harden and crisp when in oil, leaving the inside tender and juicy. The secret to success of Deep Frying is the type and temperature of the oil. If you control these two variables, than you are on the way to wonderful deep fried heaven. Using a good deep fry pan or spercilizing electrical pan can simplify your job. For your safety- when such a large pot of boiling oil is in the kitchen keep a fire extinguisher nearby (though nothing can replace common sense, concentration and attentiveness-deep, , there is really no excuse to leave boiling oil by itself...) When it comes to the choosing of Oil- the important thing is to select one with a high smoking temperature, if temperatures rise it will not start smoking and breaking down. When oil breaks down it loses the benefits it has and becomes bad for your health. Correct frying temperatures are between 345-375?F (175 and 190?C) to achieve this using an oil Thermometer is recommended, both before and during the frying process. It is also best not to put too many pieces into the pan at the same time as this might cause an immediate drop in oil temperature and cause unwanted results, rather put in a thin layer of food with sufficient space between the pieces so they are surrounded in oil and are not touching each other. The Oils that are best for frying are Vegetable oils: a large group of oils that are extracted from vegetables such as: Corn, Cottonseed, Peanuts, Grape seeds, Sesame seeds, and Soybeans. They are usually quite light in tint and mild in taste and in most cases have a high smoke temperatures. The best frying oil in my opinion is Canola oil which is processed from Rapeseed. It has no flavor has a high smoke point, which makes it useful for frying and general cooking, but others can be used for general purposes and cost mostly the same. And another word: about changing oil, while frying: if it has begun smoking, or if it is running strangely watery than it has broken down and is no longer good for frying. When frying is done: if the oil has cooled down reheating it cannot be good for you so put in new oil before reusing your frier pan. There are advantages in deep frying, but they are the summary to how to correctly deep fry, and if you do deep fry correctly, there is nothing easier and that is just the first of the advantages: 1. Use a frier deep enough for one layer of frying food. You do not need a special deep fat frier, and a wide casserole will do as long s it is wide and deep enough. 2. Select an oil with a high smoke point- the higher the more frying at the oil can go through without breaking, thinning and losing all its benefits. 3. The Oil should reach a high temperature of about 345-375?F (175 to 190?C), which can easily be measured using a specialized Thermometer, if one is unavailable than try placing in the oil a small (drop size) piece of food, if it starts "dancing" in the oil and is covered in splashing oil tight around it, that means the temperature is high enough, and you save on purchasing a thermometer. You should check the oil temperature between each batch of food you fry. 4. Food is done quickly when deep fried that's why you should place only a small amount in each batch you fry and do not leave it in the oil or it will turn soggy. The moisture in the food becomes vapor when it comes in contact with boiling oil so the food cooks in its own water and as long as there is vapor, the food will not absorb much oil but for that reason should be taken out as soon as frying is finished. 5. Some foods have a natural skin that forms while frying (like potatoes) to protect the food against oil penetration, others (such as chicken) need a coating of seasoned bread crumbs- but is really easy and do not cost much. 6. If you buy the right (non-expensive) oil, place it in a fitting pan, heat it up enough, and fry small batches you should enjoy lightly oiled, crispy juicy food.
Please note, that oil is flammable and must be supervised (preferably with a fire extinguisher nearby) and that it should be replaced often and used correctly to maintain the advantages listed above.
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