it or not, there's more to frying than placing oil in a pan. Bet you thought
that frying is the easiest thing to do with regards to cooking, right? Well,
there's more to merely placing oil in a heated pan, and hoping that the food you
are frying will not turn black. Here are a few tips to make frying easy.
the right utensils.
The choice of pan and related kitchen utensils are important when frying. As
such, try to use a medium-to heavyweight 8" to 10" (width) by 4"
to 5" (depth) pan or deep fryer for convenience. Also, keep tongs, a
slotted spoon and thermometer handy.
not all of us can have a cooking thermometer handy. What to do? Try these
time-tested alternatives for measuring heat. For instance, a 1" -cube of
bread will turn brown in 65 seconds. This means that the temperature is about
345 to 355ºF. If the bread turns brown at 60, the temperature is at 355 to 365ºF.
should always be enough oil or shortening in the saucepan when frying. As such,
fill the saucepan half full and a deep-fryer within half an inch of the fill
storing used oil, allow it to cool first before straining to remove food
particles. Store in a jar (with cover) or a bottle (with stopper) and place in a
cool place, like a refrigerator. Throw away rancid oil. If the oil turns foamy
throw away as well.
to submerge the food being fried in oil and cook until golden brown. Also, try
not to overcrowd the pan as doing so will lower temperature. Lower temperatures
in frying will make food feel and taste greasy.
is important even when deep-frying as not all bacteria can die even in extreme
heat. Wash pans and utensils and dry them thoroughly. Food residue may
contaminate the food being fried, and may even cause unwanted foaming or
with too much moisture may cause splattering when being fried. Blot food first
with a clean cloth or paper towel and drain these as much as possible. The same,
too when serving the fried food. Try to drain the food of too much oil or blot
with clean paper or cloth towels. However, do not allow food to cool that much