Tricks and principles of frying food
Do not fill the pan with oil when frying food. Use vegetable oils and fry the ingredients in small amounts and finally get the extra oil.
Frying is not necessarily unhealthy when done right. Frying in too much oil results from the misconception that the food floats in the oil. The high temperature used for frying creates steam during cooking, leaving it covered in oil.
But when food is cooked, there is only a thin layer of oil on the surface, most of which can be dried with kitchen paper.
Eight rules and methods for professional frying:
Proper use of tools and equipment:
Frying in floating oil is the most comfortable option because it regulates the cooking temperature. Use a hollow pot with a hollow basket (or a perforated metal spatula) to remove food when it is cooked.
Use a digital thermometer (the type that withstands high temperatures) to test the high temperature. Place in a metal tray or kitchen paper bowl to remove cooking oil after frying
Never fill a pot more than two-thirds full with oil as oil may spread or catch fire when food is added. *
Choose the right oil: Peanut oil, olive oil, and canola oil are all good. Use only oils that are crushed instead of chemically extracted. They are neutral in taste and will not overpower food.
Correct setting of temperature: Most frying require a temperature of 175-180 degrees Celsius, so fry food without burns. If you do not have a thermometer, when you put a piece of bread in oil, and it turns brown in 30 seconds, the temperature is suitable for frying.
Frying food in batches and small size: Excess food in the pot or pan lowers the oil temperature too much. Temperatures below 100 degrees Celsius cause food to absorb oil quickly and greasy when eaten. Below 130 degrees Celsius, it will slowly turn brown, so food will take a long time to fry, and the coating will turn brown.
Take food oil, dry well: As soon as you take the food out of the pan, place it on kitchen paper to absorb any excess oil as much as possible.
Quick tasting of foods after frying: As soon as you take the food out of the red basket, add salt, lemon, and vinegar. Salt sticks to the thin layer of oil on the food’s surface and even forms a coating, while lemon and vinegar are quickly absorbed into the coating and remain crisp.
Refining oil: When you are done frying, let the oil cool, then smooth the sediment with a fine sieve or sieve before reuse – otherwise, the taste will smell like oil.
Hot temperatures and sunlight also make it bad (the oil smells terrible or stale), so keep it in the refrigerator in a sealed container. If you keep it right, you can cook with it four times.