How to fry

Content

Method 2 of 2: Frying with a lot of fat (deep-fried)
Tips
What do you need

1 Choose your cooking oil carefully. Butter and other oils with a low boiling point will not work. Choose rapeseed oil, grape seed oil, vegetable oil, corn oil, peanut oil, safflower oil, and sunflower oil.

Olive oil works well for frying foods.

2 Take a frying pan. It should be deep enough for most foods to roast freely in it. You can also use a deep cast iron skillet with a long handle. Fill the pan with ¼ of oil.

3 Pour oil into a skillet, turn on the stove and watch. If the oil gets too hot and starts to smoke, you could burn yourself. Wear long sleeves, an apron, and keep cooking gloves nearby.

4 Heat the oil to 163 to 177 C. If you dip a wooden spoon in the oil, the oil will bubble around the spoon. You can also use a cooking thermometer for ultimate accuracy.

5 Place food directly in the oil. Never drop them into hot oil from a height. Splashes of oil can cause severe burns.

6 Turn the food over when the side turns golden brown. You can check the degree of roast by lifting the edge of the food with a spatula.

7 Turn the food over with a spatula or tongs. Try to cook food in batches of the same size so that the frying process is continuous.

8 Remove the food with tongs or a small slotted spoon. Place on a paper towel and pat dry. Serve as soon as you can.

Method 2 of 2: Frying with a lot of fat (deep-fried)

1 Get a cooking thermometer. This will allow you to control the temperature of the oil. If the temperature of the oil is too high, the product may burn, if the temperature is not high enough, the products will be soft.
2 Choose your oil. Deep fat requires a lot of oil, so the cost of deep fat oil must be taken into account. Rapeseed oil, peanut butter, and vegetable oil are all fine to deep-fry, and they don't cost too much.
3 Purchase a benchtop compact deep fryer, wok, or deep skillet. Small or thin pieces of dough, vegetables, or meat can also be deep-fried in a cast iron skillet. If you need to deep-fry a whole turkey, you will need to buy a large deep fat fryer.
- Remember, never add more than half the size of your deep fat fryer or frying pan.
4 Wear an apron, long sleeves, and oven mitts as you pour hot oil. The chances of getting burned will be reduced if you keep the oil at the correct temperature.
5 Heat oil to 177C. Install a cooking thermometer and check the oil temperature regularly. It is also fashionable to check the temperature of the butter with a white bread cube, it should be fried for 1 minute.
6 Fry food in batches, the food must be the same size. There is no need to turn the food over, because the food will be fried in a large amount of oil.
7 Towel dry damp foods before dipping them in oil. This will avoid splashing the oil.
8 Place food in hot oil a few centimeters apart. If the food is cramped, then they will not fry evenly. If you are frying a lot of small pieces, buy a fry basket.
- Large pieces must be carefully lowered from a short distance so that there is no splashing.
9 Remove the food when it turns golden brown. Use a slotted spoon or fry basket to remove from the pan. Then let them dry on a paper towel so they don't get soft.
10 Serve deep-fried foods as soon as the surface is dry.

Tips

Always keep baking soda and a skillet lid nearby. If the oil catches on fire, do not fill with water. Cover the skillet with a lid or add baking soda. It would be nice to keep a fire extinguisher handy.