7/22/2023 0 Comments Vegetable oil in deep fryerIf you are only adding the final touch and/or want a “shell” effect (for example to meat that has been cooked sous vide, or if attempting deep fried ice-cream) about 30 seconds in the oil can be enough. If you add wet food you upset this whole idea – and you risk causing an accident when the water reacts violently with the oil. The whole point of deep frying is to drive humidity out of the food – or at least the surface of it – by applying the high heat in the oil. You also need kitchen paper and some sort of basket or strainer where the food can rest as excess fat runs off. Leave a generous margin to the edge of the pot/fryer to reduce risk of oil overflowing.īefore you deep fry Thermometer, skimmer and pliers/tweezersĭeep frying is made a lot easier if you have a fast and sensitive thermometer, a skimmer with the right dimensions for your vessel, and a pair of tongs or tweezers.Keep in mind that kitchen tools made of steel will heat up. Nothing inflammable close to the stove/deep fryer.No kitchen tools made from plastic or rubber.Also: The more oil, the smaller the fluctuation in temperature as the food is added. According to legend the original Belgien recipe för ”French” fries is with horse tallow in the deep frier… How much oil do you need?Įnough so that at least half of the food is submerged under the surface. This is an old trick that is resurfacing now that the hysteria regarding animal fats is cooling down: With lard or tallow in the deep frier you will get a crispier result when cooking dough in one form or another. This effect is more mellow if you dilute it with other, more heat-resistant oils. Olive oil develops a bitter taste when subjected to high temperatures.Olive oil starts smoking at a relatively low temperature, about 150☌ (302☏).In – for example – the spanish cuisine it is common to use olive oil in the deep fryer. Don’t be afraid to use the oil more than once, but be sure to filter it between cooking sessions. The best oils for high temperatures are peanut, soybean, grape seed, sunflower, rape seed, or a mixture of these. This means that olive oil, for one, is seldom an option. If the oil around the bread immediately starts to boil, it is ready. If you don’t have a fast and accurate thermometer, test the oil with a piece of bread before deep frying. Be aware that not all thermometers can measure up to 160° C (320☏) or more. It is essential that you keep an eye on the temperature of the oil and that it doesn’t rise and fall sharply as you add food. Keep in mind that substandard kitchen tools can put you at risk when working with boiling oil…Ī thermometer also helps. You also need reliable and steady pliers or kitchen tweezers. The sides must be at least 10 cm (4”) high – and the pot should never be more than half full of oil. If you don’t have a deep frier, a high and narrow saucepan will do, for example a stock pot. – Peppe Elmqvist, fourth generation fishmonger (and purveyor to his majesty the king of Sweden) What equipment? But you can get by with more basic tools in your kitchen. If you really want to get serious about this cooking method and get a perfect result over and over again, a deep fryer is a very sensible investment.
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