Frying Tips

Frying Tips


Oil and water should not mix when frying.
Oil and water should not mix when frying. If you do spilling water into an oil pan, it will cause an explosion.


Fry only Dry Foods.
Making sure that the food you are going to fry is dry. If you are trying frying moist meat, you can coat them with flour or bread crumbs.


Oil is hot enough.
The oil is hot enough before putting food in the pan. If the oil is not enough, the oil will be absorbed in the food.


Oils need different temperature.
Different oils need different temperatures. Olive oils should burns on low temperature or around 50 degrees C. Canola oils burns on high temperature. Mixing olive oil with butter or other oils may raise its burning temperature. Burnt oil is a cause for cancer. So try not to burn your oil while frying.
The best frying temperature for frying is about 180 degrees C.


Oil Re-using.
If you plan on using the same oil twice, filter it before doing so. Make sure there are no chunks of food floating in your oil from the last time you used it. Do not use the same oil more than 4 to 5 times.


Fry food one at a time.
Insert food to the frying pan slow, one at a time. Every time you insert something into your boiling oil the temperature in the pan reduces. That is why I recommend frying in small batches or inserting the food one at a time.


Amount of Oil
Use the minimum amount of oil, which is 10cm in deep frying. Do not use to much oil.


Frying Fish
Fish should be coated before deep frying them. Otherwise, the delicate flesh of the fish will burn. You can coat the fish with breadcrumbs, batter, ground almonds and many more as you can think of…


Deep-Frying Tips:
1. The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
 2. Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.
 3. Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
4. Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.
5. Dry food well with paper towels before adding to the pot;
it helps reduce splattering.