Jan 1, 2008

Deep Fryin'

Helpful HintsHint #1: Use caution and common sense when frying! Cooking with hot oil can result in serious fires. If you are cooking with oil, and it begins emitting smoke, turn off the heat immediately and let it cool down - your oil is too hot and could cause a fire. You may have to adjust the heat of your burner occasionally to keep your food cooking but not burning. A medium heat is usually sufficient for most things. Adding a little salt to your oil can help prevent the oil from "spitting". Consult a professional before attempting to cook with oil. There are also a lot of good safety guides available on the internet. By taking precautions, you could be preventing serious injuries and even deaths.

Hint #2: To keep your food crispy after it is fried, cool it on a baker's cooling rack. You can place a cooling rack on a cookie sheet lined with paper towels to catch the excess oil.

Hint #3: For battered fish, try layering your batter mixture in a dry-wet-dry procedure. First pat your fish dry with paper towels to remove excess moisture. Then roll the fish in your dry mixture. Then dip it in the wet mixture. Then roll it in the dry mixture again. This will make your fish crispier in general.

Hint #4: Use a blend of oils to give your food a better flavor. If you need a lighter flavor, you can use more canola oil. For heavier flavors, peanut and olive oils are useful. Small amounts of coconut oil or a few drops of sesame oil can add an additional layer of flavor.

Hint#5: Use only fresh oil. Don't reuse oil that has been used to cook meals previously. Your food will taste fresher, and your oil will not begin smoking as fast.

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