Deep Fat Fryer The Truth

Deep fat frying is a culinary delight that is often undervalued because of the many examples of the terrible deep fry cooking that bring art into disrepute, this article aims to clarify things for those many cooks who might be understandably concerned and who wish to ensure that the right things.

Have you heard that frying is a method of dry heat cooking, it is because no water is involved. The fry is worth learning to do well. Deep fat fry cooks by sealing the outside of the food being cooked, then using the heat retained within the oil to cook food through until it is ready to eat. Fried foods, baked, although never to be fat. If there's a problem.

Using the right oil is important, never use oil as unstable unpleasant effects may arise. Always ensure that the oil is at the proper temperature before immersing the food into fat, fry it typically requires a temperature of 330-375 degrees F, [which is 160-190 Celsius]. If you have the wrong temperature the effect of desired doneness will not be met, and you'll likely end up with a curly or wet food, or even worse a fire. Get it right and the food will be golden in color, texture crunchy outside and soft inside and wonderfully delicious, and as a bonus as healthy as you never would.

It is important to change the cooking oil frequently, once a week under heavy use every 2 to 3 weeks if its use only with vegetables. Failure to do this will lead the tasting of food all the same, fish and chips "fish chippy '!. It is important to do this, not only because of the products that remain in the oil after using him spoil flavors, but also because the high temperatures obtained during the frying process itself can lead to partial decomposition of the oil and the formation of toxic byproducts.

Another simple question that often arises relates to the skillet should be aluminum, stainless steel or cast iron. What is the best? In my opinion, there are benefits associated with each one and there is no clear winner. However, this said, I would suggest that when choosing your pan to ensure that it is easy to clean and a deep and solid construction.

As a general guide, do not buy cheap! It is not safe and will not be long-term economic and pots cheaper simply not last. As such, the quality of a stainless steel or cast iron cookware are the winners in the long term, although they tend to be more expensive.

So what cooking oils should be used? The general advice is that fat frying is safe only when the oils are used stable. A stable oil is a smoke with a high point.

Personally, as I live and cook in France for much of the year I use and much prefer the olive oil. I believe this is the best cooking oil for use by the 'proverbial miles. The choice is yours.

Finally, here are 10 simple tips for healthy when you are frying the following:

1. Be careful when frying, accidents happen easily and without the right care the food will not come out for the better;
2. When frying always ensure that fat is 350-375 degrees F and you have a recorder that can maintain the required temperature after the food has been added to the oil. Use a frying thermometer to make sure that the temperature is right. If you do not have a thermometer that you can use a half-inch cube of white bread. The oil is ready to cook when you drop it in oil and browns in 60 seconds if the oil is continually smoking, then it is very hot in such a critical moment to turn off the heat source immediately
3. Cooked food must be maintained while the hot fat is draining on paper towels after frying to keep the food warm, keep putting it in the oven at 180-200 degrees F
4. Never leave a pan fry the fat that is being used autonomously. Keep a constant eye on the board. Above all, watch for over heating. Keep a close lid to cover your pan should catch fire;
5. When deep fat frying potatoes cook until they are just beginning to curl, remove and drain on a rack ..
6. When deep fat frying of food, inevitably, the particles of previous batches of food are left in the oil, which must be removed by stretch as they will spoil the taste of food after cooking, the oil must be stored in a capped bottle ; always drop your oil if it becomes dark in color;
7. When frying always dry food before putting it in hot oil.
8. Fried food to cook evenly to not overload the pan;
9. Never fill your pan too full of oil. There must be at least 2 "of space from the top of the oil to the top of the pan as the oil will sizzle when food is first introduced. And
10. Do not allow water to come into contact with hot oil or can be a violent explosion and dangerous.

Stephen Kember is the owner of Outdoor Cooking Equipment Store where you'll find exceptional value equipment outdoor kitchen, great recipes and a selection of articles to help you cook outdoors.

If this article sparked your interest in frying the store you will find a wide range of aluminum, stainless steel and cast iron frying all at exceptional prices in the run up to Christmas, go to the Stove Outdoor Equipment Store.

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