The most comprehensive guide to frying food at home. Learn the tips and tricks for crispy, crunchy, golden fried foods and how to choose the best oil for frying at home.
Everyone loves the golden glory of perfectly fried foods - crispy, crunchy, yet tender and juicy on the inside. Ironically, deep frying is probably one of the most dreaded cooking methods. It is also one of the kitchen techniques that is shunned by home cooks, even experienced ones.
Many people are afraid of deep frying, mainly because of the hot and splashing oil that everyone has experienced at least once in their lives. If you do not know how to control the heat of the oil, you run the risk of ruining a dish. Here are my tips and tricks to make deep frying easier and much less intimidating.
1. Perfect Point
Deep-frying requires oil with a high smoke point (above 375°F) so the oil won’t break down at the high temperature. Oils with appropriate high smoke points include peanut, canola, sunflower, and safflower.
2. Eternal Enemies
Water and oil don’t mix. Adding water to hot oil can result in an explosion. Keep your fry area clean and dry and never store water nearby.
3. Salt Splatters
Salt food after frying to avoid splattering. Otherwise the salt will draw moisture to the surface of the cooking food, and can cause the hot oil to splatter.
4. Avoid Plumbing Issues
After frying, allow oil to cool completely for about 2 hours. To avoid plumbing clogs, never pour the oil down the drain.
5. Extinguisher Education
Every kitchen needs an appropriate type of fire extinguisher, especially if frying. Learn the proper way to use it before an emergency arises.
6. Rules To Success
Don’t overcrowd your frying pan. Don’t allow coated food to sit for long periods of time. Turn the food once while it cooks, not over and over.
7. Get Crumby
When frying with bread crumbs, coat the food in flour first, next dip quickly in beaten egg, and finally coat with bread crumbs. The egg sticks to the flour and the crumbs stick to the egg.
