- To check the temperature of oil without a thermometer, test by carefully putting a cube of bread in the hot oil. If the bread browns within —
60 seconds, the temperature is about 160°C/320°F (low)
40 seconds, the temperature is about 180°C/356°F (moderate)
20 seconds, the oil is about 190°C/374°F (hot)
- To cool the oil down when it is too hot, turn off the stove or fryer and add slices of bread to the oil to help cooling it down. Discard the bread when the oil has reached the correct temperature.
- If using an electric fryer, dip the basket of the fryer in the hot oil to coat the wires before adding the food. This will prevent the food from sticking.
- Cook the food in small batches. If you crowd the pan, the oil will cool down and the food will absorb too much oil, thus preventing it from becoming brown and crispy.
- Always drain deep-fried food on paper towel placed on top of folded newspaper to absorb the excess oil.
- Fried food needs a free circulation of air to stay crisp when keeping it warm. Spread it out on an oven rack and leave in a warm oven with the oven door ajar.
- Deep fryers are preferable to chip pans because they are less likely to tip and generally have thermometers to prevent overheating and fires.
- Water in hot oil cause splatters and fires. In case of fire, do not use water, use a fire blanket or suitable extinguisher.
- Have a fire blanket immediately to hand, to smother fires, or a specialized fire extinguisher
- Do not overheat the oil . Oil is flammable and oil fires are extremely dangerous. Oil for deep frying is generally between 175º and 190 °C/345–375 °F.
- Do not overfill the fryer. There must be space in the fryer for food to be added otherwise the oil can overflow causing fire or burns. Always cook smaller quantities at a time.
- Use metal utensils to manipulate food in a fryer – a wire cage is the main tool, and a spider or long-handled chopsticks can be used for additional manipulation.
- Valuable rules:
- do not leave unattended
- do not allow small children near the frying area
2 replies on “SAFETY AND PRACTICAL TIPS FOR DEEP FRYING”
[…] Heat the oil to 180°C/356°F. Coat each egg with the rest of the cornstarch, shake off any excess and dip it into the batter. Then carefully, with a slotted spoon, lower the egg into the hot oil. Cook until golden and crisp, then remove from the oil and drain on paper towel. (See Safety and practical tips for deep frying.) […]
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[…] [Panko] are very good) 125 g/4.4 oz flour ½ teaspoon/3 ml cayene pepper oil for deep-frying (See Safety and practical tips for deep frying) 4 bundles of glass […]
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