Skip to main content

Deep Frying

A cooking technique used by completely submerging foods in hot fat or oil. By doing this you are giving the food a crispy exterior and a moist, flavorful interior. Insulate the foods from direct contact with the oil with a standard breading (coats foods with flour, egg wash and then breadcrumbs), a simple flouring or a tempura batter such as soda or beer. The coating creates a barrier between the fat and the food. The fried food should have a crisp, delicate texture and most of the time (depending on what you are frying) a beautiful golden brown crust around the food.
Before deep frying you should trim the food and cut into uniform pieces for even frying and season food before applying the breading, flour or batter. Be careful while using this technique as hot oil may pop when certain foods are place in the oil. Note, this is a quick cooking method for certain foods, so different foods frying times may vary.

Steps for deep frying:
  1. Bring oil to desired temperature (usually between 325°F and 375°F, depending on what foods are being fried).
  2. Apply breading or coating to food.
  3. Carefully place food into oil and cook until food is done.
  4. Carefully remove food from fryer (place on a paper towel to absorb the access oil)
  5. Check the temperature and quality of the food
  6. Serve immediately (be very careful when eating foods right out of the oil, may be extremely hot)

Comments

Post a Comment

Popular posts from this blog

Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.
3 comments
Read more

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.      Chuck Pot Roast      Short Ribs      Chuck Eye Roast      Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.      Corned Beef      Ground Beef      Stew Meat      Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.      Rib Roast      Back Ribs      Rib-eye Steak      Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.      Stew Meat      Skirt Steak   ...
Post a Comment
Read more

Different Types of Stock

A stock is a very flavorsome liquid made by simmering animal carcass and/or vegetables in water and aromatics until their flavor is extracted. Usually used as a base for soups, sauces, braising liquids and several other culinary preparations. There are several different types of stock, here are a few of them I use. *Simple stock- combine flavoring ingredients with water and simmer for a specific amount of time (cooking times may very according to the type of stock your making). Chicken stock, vegetable stock and fish stock are examples of simple stocks. They are normally used to prepare soups, grains and vegetables. Skim often. *White stock- a neutral flavored stock made by blanching the bones in water before marrying them with water, vegetables and herbs. The most common whites stocks are made from beef or veal. White stocks are great for adding body to certain dishes without changing the flavor much. *Seafood stock- made from shrimp and lobster shells, some fish heads or bon...
Post a Comment
Read more