MC April 4, 2013 – We love deep-frying as a finishing method after sous-vide cooking. You are not required to possess a fryer. You only need a deep pot and the appropriate equipment to insert and remove food from a safe distance: long tongs, a deep-frying spoon with a slot, or a frying basket.
- Follow the procedures below for successful deep-frying.
- Choose a suitable frying oil with a smoke point greater than the specified cooking temperature.
- We choose peanut, soybean, and sunflower oils for frying at high temperatures.
- See page xxii of Modernist Cuisine at Home or 2126 of Modernist Cuisine for a listing of the smoke and flash points of several oils.
Fill a deep saucepan with oil to no more than half capacity. Generally, the walls of the pot should extend at least 10 centimeters / 4 inches above the oil to prevent spillage. This also helps to confine splatters and facilitates cleaning. Use enough oil to thoroughly immerse a small quantity of food.
- Bring the frying oil to temperature.
- Check the temperature of the oil with a probe thermometer held vertically in the middle of the pan (see the picture below).
- Our recipes require frying at temperatures between 190 °C and 225 °C / 375 and 440 °F.
- That is sizzling! Ensure that your thermometer can read temperatures up to 260 °C/500 °F.
Typically, thermometers used for frying, confectionery, and thermocouples have this much range. For consistent results, cook in small batches to reduce food chilling, and bring food to room temperature before to frying. Permit the temperature of the oil to recover between batches.
Before frying, wipe food with paper towels to remove excess moisture. The presence of external moisture on meals can result in intense oil spatter. Avoid coming too near to the oil. Use long tongs, a deep-frying spoon with a slot, or a frying basket to insert and remove food with care. Never extinguish a grease fire using water, flour, or sugar.
And do not attempt to transport an ablaze pot outdoors. Use baking soda, a wet cloth, or a fire extinguisher intended for grease fires to smother a fire. Once food enters heated oil, things move quickly. When the inside of the item does not require more cooking, 30 seconds may be sufficient (for example, when deep-frying food after cooking it sous vide).
- Smaller food bits will cook more quickly and evenly than bigger ones.
- For further information on why size matters when deep-frying, read Modernist Cuisine, page 2117.
- The cooked meal is drained on paper towels.
- Absorbing extra oil eliminates a significant amount of the fat involved with deep-frying.
- The majority of fat does not absorb the diet very deeply and just coats the surface.
Simply blotting deep-fried food as soon as it is removed from the fryer can significantly reduce its grease content. However, take care not to completely remove the greasy covering. Oil contributes significantly to the flavor, texture, and mouthfeel of deep-fried foods.
Without a thermometer, how can you deep fry on the stove?
Finding the Oil Temperature – However, without a thermometer, how can you determine whether the oil is ready to be used? One method is to drop a popcorn kernel into the oil. If the popcorn pops, the oil is between 325 and 350 degrees Fahrenheit, the optimal range for frying.
- The most straightforward and secure approach is to insert the end of a wooden spoon into the oil.
- If several bubbles develop around the wood and begin to rise, the oil is ready for frying.
- If it is vigorously bubbling, the oil is too hot; let it cool and recheck the temperature.
- Adding a few drops of water to the oil is a second technique that is frequently recommended.
However, oil and water do not mix, and splashing oil can cause severe burns, thus it is advisable that you avoid this practice.
Should I deep fry with or without the lid?
This was released sixteen years ago. Who has a De-Longhi F18311 deep-fryer? Kim Kenig is the executive chef of Flying Fish. Initial impressions Small and suitable for residential use. However, due to its white color, it will be difficult to maintain clean.
Test I used the machine to make hand-cut chips for the restaurant, blanching them at 130°C before frying them at 180°C. The machine features a basin of oil that spins while the meal is cooking. This seems a bit gimmicky to me, as it doesn’t take many chips to fill the basket, thus the chips are only partially immersed as they fry.
It would be more appropriate for shoestring fries or anything light. The manufacturer suggests cooking with the cover down. Why would you ever deep fry with a lid? Condensation forms, drops back into the oil, and partially steams the food, which negates the purpose of deep-frying.
It includes an excellent charcoal filter inside the lid for absorbing oil odors at home. I removed the cover and repeated the test, with decent results in small quantities. Crispy, uniformly colored, and equivalent to our commercially produced chips. It features an excellent drainage system in which removing a little flexible tube releases the oil for disposal and facilitates cleaning.
Verdict When the cover was removed, battered fish and chips, tempura, and tiny things all produced outstanding results. The gadget is reasonably priced and functional for home usage, and cooking with the lid down would assist to eliminate the odor associated with deep-frying.