Deep frying may not be the most healthy of cooking methods, but it sure does produce delicious, mouthwatering food. Practically anything can be deep fried, from candy bars to pickles. Online culinary training can introduce you to a whole number of foods that would benefit from deep frying. If you’re new to the process, we’ve got a few tips and tricks to help give you the perfect flavorful and crunchy coating:
Choose the right oil
The oil that you choose can affect the overall taste of your dish. For instance, olive oil offers floral notes, while canola oil has a more neutral flavor. Decide which type of oil will pair best with what you’re cooking.
Keep an eye on temperature
The oil in which you’re deep frying your food must be at the perfect temperature – between 350 and 375 degrees Fahrenheit. Use an oil thermometer to check the temperature before starting the frying process. Another way to determine whether or not the oil is at the right temperature is to drop in a cube of bread – if it browns within 60 seconds, you’re good to go.
Cut food in uniform pieces
Whether you’re deep frying chicken, vegetables or fish, be sure to cut the pieces evenly. This way, the food will all cook evenly in the same amount of time. Bigger pieces will require more time in the fryer.
Hold before releasing
Instead of just dropping your food item into the deep fryer, hold it in just below the surface of the oil for about five seconds, then release it with your tongs. This prevents it from sticking to other food in the fryer and helps seal the exterior for a crunchy finish.
Keep a dry cooking area
Water and oil definitely don’t mix. You’ll want to keep your work station as dry as possible – if any water got into the hot oil, the combination could cause an explosion. Make sure to pat dry all of the foods you’re planning on putting into the deep fryer.
Putting too much food in the fryer at one time can cause your food to be greasy or soggy. Too many items in there at once also affects the overall temperature of the oil.
Avoid salt before frying
When cooking foods on the grill, you normally season them with some salt and pepper. You can’t do this when deep frying, however. Salt can cause the hot oil to splatter and even lower the smoke point of oil. Instead, salt the food immediately after taking it out of the hot oil – this will help the salt stick to the food.
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