All You Need To Learn Regarding Deep Frying
Deep frying is a cooking method whereby food is submerged in hot oil or fat. It is among the fastest possible ways of cooking small, tender cuts of fish and meat. It is also suitable for dough mixtures like fritters and doughnuts and many vegetables, like onion and potatoes.
If carried out properly, deep frying won’t make food excessively oily, as the moisture in the food will repel the oil. Providing the fat is hot enough and the food is not submerged for too long, the fat penetration is going to be restricted to the outer surface layer and none will actually reach the middle of the food. The ideal frying temperature is dependent upon the thickness and type of food, but generally it lies between 175 and 190 degrees C (345-375 degrees F).
Just before they’re fried, a lot of foods receive a coating of flour, crumbs or batter to protect them from the high temperature of the fat. This also seals in their juices, which helps to make a crispy outside layer and a moist and tender center.
Some foods, like crisps, don’t need any coating as they remain within the oil for a very small period of time. Chips are also uncoated; they’re initially fried at a relatively low temperature to cook them through, and then given a second frying at a higher temperature in order to brown them.
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