Successful FRYING

Frying food is considered to be one of the most unhealthy ways of cooking food. There are a number of ways to reduce the effects and certain tips that will make your frying more successful.

There are three main ways to fry food:

• Deep frying method: Using a large wok, a deep saucepan or an electric deep fryer, you add oil to fill half full, enough to cover the food entirely. Oil has to be heated over medium-high fire (about 370°F). The deep frying method is suitable for frying chicken wings, french fries, meat balls etc.
• Shallow frying method: Using a wok, a large pan or an electric skillet add oil to about half or 1 inch deep, just enough to partially submerge the food. Fry one side of the food, and then turn over to cook the other side again. For cooking fish fillet, pork chop, vegetables, etc.
• Pan frying: Using a pan or electric skillet add oil to cover the bottom of the pan. Oil has to be heated to a medium heat of 360°F. The pan frying method is good for frying food which easily cooked, for instance, eggs, pancakes, steak etc.

Tips for Frying

• You must keep the temperature of the oil as consistent as possible. When you add the food, the temperature reduces. Always add food slowly to give the oil time to reheat.
• Oils with high 'smoke points', in other words, those which do not break down at deep frying temperatures, are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices.
• Choose a deep, very heavy skillet to fry with. Add oil to the cold pan, leaving space at the top of the pan, of at least two inches. This allows a safety margin when the oil bubbles up as the food is added.
• Make sure that the food you're going to fry is dry. Letting it sit on paper towels, or coating it in flour or bread crumbs is a good way to ensure this. Let the coated food sit on a wire rack for 20-30 minutes so the coating dries and sets.
• Begin heating the oil over medium high heat. If you have a deep fat frying thermometer, use it! If you don't have a thermometer, the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365° F.
• Don't overcrowd the pan! Carefully add the food, leaving lots of space around each piece so the food will cook evenly.
• To make the coating of chicken stick better, refrigerate the coated chicken (uncovered) for 30 to 60 minutes before frying.
• When you fry food place a small cup of bleach nearby. The bleach absorbs much of the fried odor.
• Try using two hobs to fry fish to perfection. Use a high heat to sear the fish first, then transfer to a lower heat to cook the fish through.
• For more crispiness, try double frying the food. Fry food until it is lightly golden brown using a medium heat. Remove from the heat and drain the oil for about 3 min. Return the food to the wok over a medium high heat until golden browned.