Deep frying can be much less harming if done correctly: The first thing we need to do is understand how deep frying works- when, for instance, a piece of fish is placed in boiling oil the moisture in it starts boiling, turning into powerful steam that repels the oil away from the food, not allowing it to penetrate- that is why, the fried food must be taken out of the oil as soon as it is done and not allowed to "sit" in the oil as once it is ready there is no more steam vapor and nothing will prevent oil from penetrating the food. Due to the high temperatures this technique cooks food relatively quickly. Note that foods such as potatoes has the ability to 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 contact with oil, leaving the inside tender and juicy. The secret to success of Deep Frying is in the type and temperature of the oil. If you control these two variables, than you are on the way to wonderful deep fried food. Using a deep fry pan or deep oil electrical pan can simplify your job. For your safety- when such a large pot of boiling oil is in a closed 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 go up it will not start smoking and breaking down. When oil breaks down it loses all the benefits it has and becomes bad for your health. The best frying temperatures are between 345-375?F (175 and 190?C) to reach these using an oil Thermometer is recommended, both before and during the frying process. It is also best not to put too many pieces of the food you are trying to fry into the pan at the same time as this can cause an immediate drop down in oil temperature and cause the cold oil to penetrate the food, rather put in a single layer of food with space between the pieces so they are completely covered in oil and are not touching each other. The best for frying are Vegetable oils: a group of oils that are extracted from vegetables such as: Corn, Cottonseed, Peanuts, Grape seeds, Sesame seeds, and Soybeans. They are in most cases quite light in tint and not specific in flavor and in most cases have a high smoke temperatures. The best one in my opinion is Canola oil which is manufactured from Rapeseed (Brassica napus). 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 emitting smoke, if it is running weirdly thin than it has broken down and is no longer good for frying. When frying is over: once the oil has cooled down reheating it cannot be good for your health so replace the oil before using your deep fry pan again. There are advantages to deep frying, but they are the summary to how to deep fry correctly, and if you do deep fry correctly, there is nothing easier and that is just one of the advantages: 1. Use a pan deep enough for a single 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 that has a high smoke point- the higher the smoke point the more frying at the oil can hold without breaking, thinning and losing all its benefits. 3. The Oil should reach a temperature of between 345-375?F (175 to 190?C), that can easily be measured using a specialized Thermometer, if you don't have such a Thermometer try gently putting in the oil a small (drop size) piece of food, if it starts splashing in the oil and is covered in splashing oil closely around it, than the temperature is high enough, and you save the cost of a thermometer. You should check the oil temperature between each batch of food you fry. 4. Food fries quickly when deep fried for that reason place only a small amount in each batch you fry and don't leave it in the oil or it will turn soaked in oil. The water in the food becomes vapor when it comes in contact with boiling oil so the food cooks in its own liquid and as long as there is vapor, the food doesn't absorb much oil but for that reason should be taken out as soon as frying is through. 5. Some foods have a natural skin that forms while frying (like potatoes) to prevent oil penetration, other foods (like chicken) need a coating of seasoned bread crumbs- but is rather easy and do not cost much. 6. If you purchase the right (non-expensive) oil, place it in a suitable frier, heat it up adequately, and fry small batches you should enjoy lightly oiled, crispy juicy food.
Please note, that oil is flammable and should be monitored (preferably with a fire extinguisher nearby) and that it should be replaced accordingly and used correctly to enable you to enjoy the advantages listed above.
Author Resource:-
By Michelle Blu, writer and editor http://Friedpan.com We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- Fry pan, cast iron pan, wok- free tips, recipes and a fabulous pan shop!
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