Content

• Steps
• Method 1 of 3: How to choose cookware
• Method 2 of 3: How to deep-fry
• Method 3 of 3: How to choose products
• Tips
• Warnings
• What do you need

If you have a deep fat fryer, broth pan, wok, or roaster, you can easily cook in boiling oil. Fill a container with oil with a high burning point (such as vegetable oil or canola oil), heat the oil to 175 ° C and add food cut into small equal sized pieces. In just a few minutes, the products will have a golden crisp crust and a smell that will be impossible to resist.

Steps

Method 1 of 3: How to choose cookware

1. 1 Try oven-proof ovenware with high edges. It is best cooked in an electric deep fat pot, broth pan, deep skillet, wok, or Dutch oven. However, any other dish that can hold a few glasses of butter (and food) and can withstand the heat will work as well.
   • The most convenient, of course, is to use an electric deep fat fryer.
   • If you don't have special utensils, use a high-rimmed saucepan or wok. This will make it easier for you not to splatter the oil all over the kitchen.
2. 2 Choose an oil with a high smoke point. This means that the combustion temperature of the oil should be as high as possible. This oil is most suitable for deep-frying. Vegetable oils such as peanut and corn oils are commonly used.
   • If you want to achieve a specific flavor, try mixing several oils.
   • To make the dish a little less harmful, replace some of the base oil with coconut oil, avocado oil, palm oil, ghee, or animal fat.
   • Unrefined extra virgin olive oil, sesame oil and other unrefined oils, as well as butter and margarine have a low burning temperature. They cannot be used for deep-fried food.
3. 3 Prepare a special deep-fat thermometer and tongs or wooden spoons. With a thermometer, you can monitor the temperature throughout the cooking process. This will achieve the perfect flavor and golden crisp finish. You will need tongs or a spoon to stir the food during cooking and to remove it from the oil.
   • If you don't have a thermometer, a wooden spoon can help you control the temperature. Dip the tip in oil. If bubbles appear around the spoon, the oil has not yet reached the correct temperature.
   • Do not use plastic spoons. Hot oil will melt them instantly!
4. 4 Prepare a cooling rack or paper towels. It is best to use special racks to cool fried food, but regular oven racks will work as well. If you don't have either, take a large plate and line it with several layers of paper towels.
   • When you remove the food from the deep fat, you will need to place it on the chill rack so that the oil glass.
   • Use paper towels even if you have a cooling rack. The paper will collect the excess oil.

Method 2 of 3: How to deep-fry

1. 1 Pour enough oil into the container so that it covers the food at least halfway through. The amount of oil depends on the food and container you are cooking in. Typically, deep-fried food requires between 900 milliliters and 1.9 liters of oil.
   • Ideally, use a large container and cover the food completely with oil.
   • The oil should not reach the edge of the container by at least 2-3 centimeters, so that splashes do not fly through the kitchen.
2. 2 Heat the oil to 150–190 ° C. If you have an electric fryer, turn it on and select the desired temperature. If you have a different type of cookware, put it on the stove. Most recipes specify a temperature of 160–180 ° C. If the recipe does not specify a cooking temperature, stay between 150-190 ° C.
   • If the temperature is below 150 ° C, the food may turn out soft and not cook through to the end. If the temperature rises above 190 ° C, oil and food may start to burn.
   • Different foods are suitable for different temperatures. To understand what temperature you need, read the instructions for deep fat.
   • Keep flammable objects and substances away from running deep fat.
3. 3 Cover the food with bread or batter for a crispy crust. Heavy breading or batter will add flavor and texture to the food. Cover the entire surface of the piece with breading or batter and dip in butter.
   • If you choose to bread, dip a slice in a mixture of 3-4 beaten eggs, then dip in flour or breadcrumbs, or both.
   • You can also make batter. Mix 120 milliliters of milk or other dairy product, 80 milliliters of water, 60 grams of flour, 60 grams of cornstarch, one and a half teaspoons (10.5 grams) of baking soda, and add salt and pepper to taste.
   • You can enhance the flavor of the batter or breading by adding a little spice, salt, onion or garlic powder, black or cayenne pepper, red pepper, or oregano.
4. 4 Dip the food slowly and carefully into the deep fat. To reduce splashing, lower food with tongs or a slotted spoon. It is important to add foods slowly and in small quantities. Throwing in too many pieces at once will lower the temperature of the oil, making the food poorly cooked and absorbing too much oil.
   • Dip long or large pieces into the oil gradually, 2-5 centimeters each. Direct them away from you so that splashes do not fly in your direction.
   • If you need to cook a large amount of food, separate the pieces into multiple pieces to keep the oil hot longer.
5. 5 Stir the pieces so they don't stick to each other. Do this every few minutes with tongs or a wooden spoon. If the pieces are too close to each other, they will stick together, and the crust will be uneven.
   • If you are frying a large piece that is only half-oiled, turn it over during cooking so that each half is oiled for an equal amount of time.
   • To avoid scalding yourself, do not hold your hand over the deep fat for too long.
6. 6 Remove the food from the deep fat when it is golden brown. Different foods take different amounts of time (from 30 seconds to several minutes), so it's best to determine the degree of doneness by the color of the crust.
   • The only exception is meat. If you are cooking chicken, pork, or any other meat that is unsafe to eat half-cooked, check the temperature inside the bite with a meat thermometer.
   • Chicken and other poultry should be cooked until the internal temperature reaches at least 75 degrees. Pork can be removed at a temperature of 63 degrees. Beef can be eaten if the internal temperature reaches 63 degrees.
7. 7 Use tongs or a slotted spoon to remove the pieces from the butter. When the pieces are golden brown, use tongs to remove them from the oil. If you have a lot of small pieces, use a metal slotted spoon or a perforated spoon. Gently shake off excess oil and place on a surface to cool.
   • Do not pick up burnt pieces that float on top of the oil.
8. 8 Place food on a cooling surface and let dry. While the pieces are still hot, place them on a wire rack, rack, or paper towels. There, the food will dry out and cool down to a temperature at which it can be eaten. The food should lie down for at least 2-3 minutes.
   • When you take food out of the oil, it will be very hot. Do not touch them until they cool down. Remember that even if they cool on the outside, they can get very hot on the inside.
   • If you want to season the food, do so while chilling. Seasonings fit better and soak warm food.
9. 9 Reuse the oil or discard it in a separate container. When you're done cooking, strain the oil through a coffee filter into a large, heat-resistant container. Store at room temperature. The oil can be reused for deep-frying. If you want to use fresh oil, discard the used oil in a closed container.
   • Frying oil can be stored in metal cans, bottles and thick-walled plastic containers. If you plan on throwing away the oil, pour it into a container you don't mind using (such as a drinking yogurt bottle).
   • Reusing the oil will save you money.

Method 3 of 3: How to choose products

1. 1 Prepare French friesif you want to have a quick snack. Potatoes do not require any special preparation, so you can train on them. Open the bag of slices and cook the potatoes for 5-10 minutes. You can also chop the potatoes yourself.
   • Try homemade chips or potato pancakes. For a more satisfying meal, make a sweet potato.
   • Blanch fresh or frozen potatoes for 3-4 minutes, then deep-fry. This will bake the slices well and make them crispy.
2. 2 Prepare chickenif you crave familiar food. Chicken is ideal for deep-fat cooking. Dip the slices in homemade breading or dip in batter. Then dip the chicken in the oil and keep there until golden brown. A whole chicken can be sautéed in 30-45 minutes in one simple pot, one chunk at a time.
   • You can even try deep-frying a whole chicken or turkey if you have a large container. Try to grill large foods outside to reduce the risk of fire.
   • If the bird is frozen, defrost it completely first to avoid heavy splashing.
3. 3 Cook the fish in batter. Take your favorite fish fillet and dip in flour, milk and egg batter. Fry until the dough is golden brown. Stir the fish to keep it from sticking together, but do not touch it too often or it will fall apart.
   • If you add a little beer to the dough, the batter will taste more expressive and the texture will be lighter and crisper.
   • If you want to recreate a pub vibe at home, serve fish in batter with fries, green peas and malt vinegar.
4. 4 Prepare your vegetables. Buy Japanese batter mix, bell peppers, shiitake mushrooms, Japanese squash or squash, eggplant, and any vegetables of your choice from the store. Prepare a liquid batter, dip vegetables in it, fry for 3-4 minutes. The batter should slightly increase in size and be covered with a golden crust.
   • You can cook sweet potatoes, onions, carrots, jalapenos and other vegetables in a similar way.
   • Tempura is a great way to prepare food if you want a lighter and more nutritious meal than fried. Tempura goes well with homemade kebabs and teriyaki chicken.
5. 5 Make grilled cheese or mozzarella sticks. Cut fresh mozzarella into 10-centimeter pieces and roll into a long tube. Dip the cheese in beaten eggs, roll in breadcrumbs, fry for 30-60 seconds. Serve with warm marinara sauce.
   • Mozzarella can be substituted with pigtail cheese.
6. 6 Defrost food before cooking. Whatever you decide to cook, it is important to remove as much moisture from the product as possible. Blot the damp product with a folded paper towel. There should be no water or ice on the surface.
   • Hot oil does not react well with water. If you put frozen or damp food in boiling oil, it will splash around.
   • If you try to cook food that is damp or partially thawed, it will not cook evenly. To speed up the defrosting process and prevent poor baking, cut the food into equal sized pieces.

Tips

• The more oil, the easier it will be for you to keep the temperature at the same level.
  • It will be more convenient to immerse food in and out of oil using a metal basket, although it is not necessary to use it.
• Deep frying allows you to bake large, tough and dense foods much faster.
• Always deep-fry in long-sleeved clothing to protect your hands from oil drips. You can also wear non-conductive gloves.

Warnings

• Do not leave a working deep fat fryer unattended.
• Keep a fire extinguisher handy if possible. Remember that oil cannot be extinguished with water - it will only intensify the flame and spread it over a larger area.

What do you need

• Electric deep fat fryer or similar cooking utensil
• High burn oil (vegetable oil, canola oil, peanut oil, corn oil, etc.)
• Deep fat thermometer
• Metal cooling rack or paper towels
• Tongs or wooden spoon
• Metal slotted spoon
• Deep fat basket (optional)