Deep frying: its not just for restaurants!
Simply Recipes / Frank Tiu
Deep frying can seem pretty intimidating.
Pan Frying Vs.
Simply Recipes / Frank Tiu
Deep Frying
Before we dive right in, lets break down the difference between shallow frying and deep frying.
Its all about the depth of oil in your cooking vessel.
Deep frying fully submerges the food in oil, allowing it to float to the surface once cooked through.
Simply Recipes / Frank Tiu
The hot oil constantly cooks the surface of the food, creating a seal around the interior.
Avoid filling any higher since youll risk the oil boiling over once the food is added.
This will help avoid excess moisture and maintain a steady oil temperature.
Simply Recipes / Frank Tiu
Pat the food completely dry because, like the old saying goes, water and oil dont mesh.
Any extra moisture will cause the oil to spit, making things messy and potentially dangerous.
Avoid laying items on top of each other so that the batter doesnt clump and promote moisture.
Simply Recipes / Frank Tiu
Lets hear it one more time: moisture is not our friend!
Too high and you risk browning the outside of food before the interior is cooked.
Too low and the food will absorb pockets of oil, becoming too greasy.
Simply Recipes / Frank Tiu
Just ensure you keep your fingers and hand far away from the hot oil when testing the temperature.
Most food deep fries between 350F and 375F.
But dont get ahead of yourself and rush this part.
Simply Recipes / Frank Tiu
Deep frying takes time between cooking in batches and adjusting the oil temperature.
Consider labeling the bottle for ease.
Store the oil in a cool, dark placeif your kitchen is warm, stash it in the fridge.
Simply Recipes / Frank Tiu
Do not pour oil down your drain (unless you really like your plumber).
Simply Recipes / Frank Tiu
