In Line 1 Culinary Most Nearly Means Advantages of Deep Frying

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Advantages of Deep Frying

There are many advantages to deep frying, but it all depends on following the instructions on how to make a quick fry. If you do it quickly, you will find that nothing is easy and there are many other benefits.

1. Use a container (pan or pot) that is deep enough for the fried food to soak in the oil. You don’t need a special deep fryer and any casserole (cooking pot) will do the job, as long as it’s wide and deep enough, as you’ll need without the nice basket found in most roasting pans. .

2. Choose a cooking oil with a high “smoke” (the temperature at which the oil starts to burn and break down, thus smoking) – the higher the “smoke”, the longer the boiling time and the higher the temperature the oil can withstand. without smoking, sanctifying and losing all the qualities they have.

3. The best cooking oil for Deep Frying is Canola oil (made from Rapeseed) which is cheap, can withstand a long, hard day of frying and is not expensive to replace after the job is done.

4. The oil should reach a high temperature between 345-375 degrees F (175 and 190 C), which can be easily measured using a special thermometer, if there is none, try to drop in the oil a small piece (drop) of food, if it starts to “dance” ” in the oil and surrounded by a ring of oil, then the heat is sufficient, and the food can be placed in the oil to fry. This way you can save on buying a thermometer. You should check the temperature of the oil between each batch of food that you fry in it.

5. Food cooks very quickly when Deep Fried! As it is fast, put a small amount of food, each dough when fried, and do not leave the food in the oil when it is finished: the water in the food evaporates when it comes into contact with the hot oil. Therefore, the food cooks in its liquid and as long as there is steam, the food does not absorb a lot of frying oil, but that is why it must be removed as soon as you fry it (when there is no more steam, the oil will disappear. Start to penetrate the food and make it oily, moist and fat).

6. Some foods have a natural skin that forms during frying (eg potatoes- the outer layer turns into a tough skin that is tougher than the inside) to protect the food from replacing the fat, some foods (eg chicken) you need to beat or coat with breadcrumbs bread to cover the fat – but everything beats and crumbs are easy to prepare and are cheap to make.

7. If you buy the right frying oil (not cheap), put it in the right frying pan, heat it up enough, and fry it in small batches, you should enjoy low fat, crispy, delicious and juicy!

Please note that oil is flammable and should be monitored (preferably with a fire extinguisher nearby) at all times. Frying oil should be changed often and used properly to maintain the benefits described above.

Have fun!

Michelle Blue

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