Frying is a cooking technique, food or grease, and immersed in boiling oil. And 'one of the fastest ways of cooking, painful cuts of meat and fish. It 'also for mixtures as pancake batter and donuts, and many vegetables like onions and potatoes suitable.
If done correctly, not too fat frying food because the moisture of the food into fat repellent. Providing the oil is hot enough and alsothe food is not too long submerged oil penetration will be limited to food outside of the surface layer and nothing will actually get to the center. The right temperature frying depends on the thickness and type of food, but usually 175-190 degrees C (345-375 ° F).
Just before roasting, has received numerous food products, a layer of flour or dough crumbs, grease, protects against high temperature des This is alsoSeals in its juices, which contributes to a crisp cover outside and a moist and tender center.
A few foods such as chips, did not need any coating, such as time spent in the oil for a very small amount. Integrated circuits are covered, they are first fried in a relatively low temperature to cook through, after which they gave a second pan at a higher temperature to brown.
With a deep fryer
First Check 'Temperature
Check the oil temperature before use. When it is not thermostatically controlled fryer or drop a crumb of bread into cubes for fat and how long it takes for Brown:
60 seconds - the oil is about 180 ° C/360 ° F and suitable for frying sweet
40 seconds - the oil is about 190 ° C / 375 ° F and moderately warm
20 seconds - the oil is about 195 ° C/385 ° F and hot
10 / 2 - oildangerously hot and must be cooled
You can oil after turning off the fire and roast a few slices of fresh bread.
Second firing
Always cook in small quantities by many pieces of food even at the same time lowers the temperature of the fat. This may mean that the coating will not form a crust, and the food absorbs its juices and fat scales.
This is particularly important as in frozenas chips or fish fingers. Do not make the mistake, with very hot oil to food to counter the cooling temperature of ice cream, and a cool enough temperature grease (180 ° C/360 ° F) is required to cook the food to be frozen to ensure that the center is thawed and cooked before the brown coating.
Drain all the cooked food and a good part on a paper towel clean oil side. Keep foods that are served are not immediately in a hot ovenDoor ajar - cover enclosing the food or it gets wet.
Third Clean oil
After the grease has cooled, it must be filtered through the coffee filter paper or muslin to get rid of any leftovers. The oil must be changed, it will soon be dark, cloudy or smell.
