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9 Steps to Successful Deep-Frying Slideshow

9 Steps to Successful Deep-Frying Slideshow


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1. Fire Extinguisher

OK, this may seem obvious, but you'd be surprised how many home cooks don't have one in their kitchen. (Do you have one? We're willing to bet the answer to that is a mumbled "No.") But, not just any old fire extinguisher will do. Look for a Class K fire extinguisher, which contains a special chemical (potassium acetate, for the MythBusters crowd who really want to know) and dispenser that sprays at a lower pressure so that oil doesn't splash outside of the pot or fryer. Fire extinguishers also have an expiration date, so make sure to check on it once in a while. After all, the best way to avoid an accident is to prevent one.

2. Frying Oil

Before anything goes for a swim in the golden pool, it's best to fill it with the proper stuff. Use a neutral-flavored oil with a high smoke point such as safflower, canola, or peanut oil. Avoid using olive oil, which breaks down at low temperatures, imparts a bitter taste, and is unsuitable for frying.

3. Frying Thermometer

As briefly mentioned in the previous slide, oils have smoke points and flash points. The smoke point is the temperature at which the oil begins to break down and emit vapors, and the flash point, even higher on the temperature scale, is the point at which it will spontaneously ignite. Do not exceed this or you will be glad you purchased a fire extinguisher.

The best way to keep that from happening is to get a frying thermometer, available at any home goods store, so that you know exactly how hot the oil is. Many recipes will specify an exact temperature or range of temperatures. Using a frying thermometer will ensure consistent results, since oil temperature drops when food is added. Ultimately, it will allow you to adjust the burner level on the stove to compensate.

4. Deep Pot

Perhaps the pot pictured to the left is a bit of an exaggeration and too much for most purposes (unless one is deep-frying a turkey, in which case, we might opt for a more stable setup than the one pictured) but since oil expands as food is added and fried, using a heavy-bottomed deep pot (preferably not nonstick) is probably a good idea. Fill up the pot only one-third to one-half of the way up to play it safe.

5. Paper Towels

"Meez" is what separates the great cooks from the good cooks — have everything in place and ready to go. Chances are you'll want to drain the oil from whatever's being fried, so set up some paper towels on a plate or on a baking sheet (depending on how much food is being fried) to soak up the oil right after food leaves the fryer. This way, it won't turn soggy or greasy.

Paper towels are also important before anything hits the fryer. When frying foods, it's always a good idea to make sure they are as dry as possible, as oil and water don't mix. (In fact, just don't put any water or water-based liquids near the fryer.) With foods containing a good deal of moisture, such as thinly sliced shallots, pat them dry thoroughly. Sometimes, a bit of flour also helps, too.

6. Wire Skimmer

Wikimedia/-Glane23

Slotted spoons work great for small amounts of food being fried, but when there's a bigger batch of food involved (or you like getting everything in one shot), a wire skimmer is invaluable — it just makes life easier. Just make sure that whatever pot you use is big enough to accommodate one.

7. Batter

If using a batter, don't dip the food into the batter until just before it hits the oil. Otherwise, it'll turn soggy. Resist the urge to have everything battered up in advance. However, to stay efficient, you can set up an assembly line leading up to the fryer. For example, if doing a flour, egg wash, and breadcrumb batter, set it up in that order to speed things along.

8. Don't Overcrowd

Put too much food in the fryer and the oil temperature will drop. When the oil temperature drops, it takes longer to fry the food and consequently, it absorbs more oil and turns greasy.

9. Season Immediately

iStockphoto/Thinkstock

Don't forget to season the food! The best time to do it is just after it leaves the fryer, since it will absorb the salt, pepper, and other seasonings more readily.


Before you tear into that bag of potato chips, drink a glass of water first. People sometimes confuse thirst with hunger, so you can end up eating extra calories when an ice-cold glass of water is really all you needed. If plain water doesn't cut it, try drinking flavored sparkling water or brewing a cup of fruit-infused herbal tea.


Related wikiHows


How to Turn Fried Food Recipes Into Air Fryer Recipes

This is how you can make deep-fried classics in the air fryer.

Food Network Kitchen’s Air fryer Dos and Don'ts, dont overcrowd the fryer ba, as seen on Food Network.

By Leah Brickley for Food Network Kitchen

Your favorite fried food recipes can easily be made over for an air fryer. Follow a few tips and say good-bye to that giant pot of oil.

How Does Frying Work?

Ever wonder why fried mozzarella sticks and potato chips get crunchy? All that hot oil causes the surface water in food to boil super-quick and exit as steam — leaving the outside of your food dry, which is the perfect setup for golden brown, crispy results.

How Does Air Frying Work?

Air fryers are full of hot air, literally. Air replaces oil in this machine and crisps and browns while it circulates around food. Air fried foods generally have less fat and calories per serving compared to their doppelganger fried version.

Instant Vortex 4-in-1 Air Fryer

How to Convert Fried Foods to Air Fried Foods

Tweaking a fried food recipe for an air fryer is easy. Here's what matters:

Drop the heat. There's going to be a windstorm of hot air in your air fryer, so it's not necessary to cook at the same temperature for a traditionally fried recipe. Plus, it could brown too quickly. Knock the temperature down by 25 degrees: If a fried recipe calls for 350 degrees F set your air fryer to 325 degrees F and follow the same cook time.

Breaded is better. Foods that are breaded work best in an air fryer. If your recipe calls for a wet batter — like beer batter or tempura — it won't work in an air fryer. The batter will drip off into a puddle-y mess before the food is cooked. Use the standard breading procedure instead: Dredge the food in seasoned flour, dip in beaten egg and coat in seasoned breadcrumb or other coating. These breaded chicken cutlets are a good guide.

Oil isn’t evil. A little spritz of cooking spray or a teensy bit of oil (less than a teaspoon) will elevate your air fried food — it will be more golden and taste better. Be sure to oil the food, not the air fryer basket, or the nonstick coating could lose its slickness. For foods that are already high in fat — like chicken wings — skip added oil.

Fry in small batches. Space can be limited and awkward in an air fryer, so cooking in batches in best. Be sure not to overcrowd and budget extra time to get through all the batches.

Shake it up for even cooking. To help with even browning, shake the basket a couple times. Give larger pieces of food a flip. You can also add an extra spritz of oil for more even browning.


General Tso Tofu (Crispy Tofu without Deep Frying)

Learn how to make extra crispy tofu with the minimum amount of oil and time without deep frying, plus the best General Tso sauce!

fried tofu is one of the best ways to replace meat and create scrumptious vegetarian dishes. If you walk down the aisle of a Chinese supermarket or a good Asian grocery store in the US, you’ll see numerous soybean products lined up on the shelves, almost as many as the cereal brands in the US. Even for fried tofu, there are different types such as “mock chicken” and “mock duck”. These tofu products are pre-seasoned, which adds tons of flavor to a vegetarian dish.

Tofu products in Ranch 99 Houston Branch

Living in Austin Texas, tofu products have become a luxury. I rarely see the variety in the Asian market, besides normal tofu. So, I started to experiment with fresh tofu and managed to find a great way to create crispy tofu that is just as good as fried tofu! It tastes so great even served by itself, with a sprinkle of salt and pepper. With a simple stir fry sauce, the crispy tofu will make an amazing vegetarian stir fried dish by replacing the meat in the dish.

Sweet and Sour Tofu recipe to make crispy tofu without the cornstarch coating.

Chinese orange sauce. You can use this sauce and the crispy tofu to cook a vegetarian version of orange chicken.

If you like this General Tso sauce, check out this blog post of how to make the sauce in bulk. In that post I list all the options of vegetables that you can use with the General Tso sauce.

Not only you can change up the vegetables when you serve General Tso tofu, but you can even use the sauce to make roast vegetables.

For example, to make General Tso’s cauliflower, you can roast cauliflower in the oven and then use the sauce in this recipe to finish the dish. Check out this post to learn how. I even include a method to roast crispy frozen cauliflower, which gets dinner ready in no time!


Recipe Summary

  • 1 quart vegetable oil for deep frying
  • 2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 4 tablespoons seasoned salt
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 tablespoon salt
  • 4 pounds pork steaks

Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).

In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time seal, and shake to coat.

One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.


How to make crispy fried noodles (Step by Step Recipe with Photos):

1) First parboil the noodles meaning cook till only 80% cooked (about 4 minutes). Click here for the step by step photos instruction on how to boil the noodles.

2) Take the boiled noodles in a big plate or tray and spread out. Let the noodles dry out for about 2 hours. This is really important step to get the crispy noodles.

3) After that sprinkle corn flour. This will absorb if any extra moisture is left. So use more or less as needed.

5) Make sure flour is coated well. If needed add few more teaspoons and mix.

6) Heat the oil in a pan or kadai for deep frying. Oil should be medium hot. Once hot add small handful of noodles. Fry them in batches. Using fork separate them out slightly, so it doesn’t get stuck to each other.

7) Let it fry till it gets light golden brown color. You may need to flip them halfway through to get the even frying.

8) Once fried, drain the excess oil using slotted spatula.

9) Remove it to a paper towel lined plate.

Fry rest of the noodles same way. While frying maintain the oil temperature. If the oil temperature goes down, noodles will absorb too much oil. it it’s high then they will get brown quickly without getting crispy.

Storing fried noodles:Let the fried noodles cool down completely. Then store in airtight container. It stays crispy for 10 days or more. The storage time may vary depending on the climate where you live. If it is humid then it won’t stay crispy for longer period of time.

Serving suggestion:This crispy noodles can be used many indo-chinese recipes like chinese bhel, Veg american chopsuey. It is used as a topping for manchow soup.
Notes:

  • Noodles must be parboiled. It should not be cooked all the way through, otherwise it will not get crispy.
  • The noodles must be dried completely before frying. Otherwise fried noodles will be chewy and hard.
  • They should be fried on medium hot oil. If the oil is less hot than noodles will absorb too much oil. If oil is too hot than noodles will get brown quickly without getting crispy.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!


Safe and Effective Ways to Check Oil Temperature for Deep Frying

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

There are 14 references cited in this article, which can be found at the bottom of the page.

The wikiHow Culinary Team also followed the article's instructions and verified that they work.

This article has been viewed 3,908 times.

Biting into a crispy chicken sandwich or a battered and fried onion ring might bring back memories of the fair or the carnival, but what about when you’re craving that deliciousness at home? Deep frying food yourself only takes a little preparation and know-how, but the most important part is keeping your oil up to the right temperature. You can check to see if your oil is ready by using a deep fry thermometer to enjoy delicious, safe food that you fried all on your own.


Shell Batter

  • 1 cup all-purpose flour
  • 1/4 cup rice flour
  • 1 egg, beaten
  • 1 1/4 cups water
  • oil for deep-frying

Fillings

  • 2 tablespoons oil
  • 2 lbs. (0.9 kg) jicama/yam bean, shredded
  • 1 carrot, shredded
  • 10 French beans, chopped
  • 4 oz. (113 g) shrimp, shelled, deveined, and cut into smaller pieces
  • 4 garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chicken bouillon powder
  • 2/3 cup water

Toppings:

  • 1 plain omelet, shredded
  • fried shallot crisps
  • scallions, chopped
  • 2 red chilies, chopped
  • garlic chili sauce or sriracha, optional

27 Crab Recipes You're Going To Want To Make All Summer Long

The approach of summertime gets us itching for all that the season implies. With our freshly painted porches ready and our pollen-covered cushions a mere memory, we&rsquore prepping our menus and lighting up our lanterns in preparation for a long summer of porch suppers. First up on the menu? (Second to sweet tea, of course.) Seafood. No matter if our melamine platters are serving up savory treats by the sea, lake, or backyard sprinkler&mdashwe just can&rsquot imagine a summertime meal without an impressive spread of flavorful sea creatures. Not to play favorites, but a buttery, savory crab sure does hold a special place in our hearts&mdashand stomachs. And although we&rsquore firm believers that every at-home chef should master the art of the perfect crab cake, classic recipes such as that are only the beginning. The newest addition to our summer bucket list? Cooking through each and every one of these next-level crab recipes one at a time.



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