What is frying deep fat?
Frying deep fat is a cooking method that involves immersing food in heated fat. This is generally considered to be one of the faster cooking methods. In this way, many different types of food are often prepared, including fries and many fried chicken recipes - some people even fry whole turkey. Deep fat frying is a basic method of fast food industry and was sometimes attacked as an unhealthy way of preparing food. When the temperature is high enough, the food is cooked very fast and the humidity inside the meal can prevent fat absorption. When frying with deep fat is properly processed, foods are actually steamed in their own moisture and leave a crispy peel and a humid interior on the outside.
Many cultures around the world have used deep fat frying for centuries and it is not entirely clear where it comes. Now scientious that some very old recipes that require boiling lard actually describe the process of frying deep fat. The oldest known afterThe use of the term "fried" is in the 30th century, but historians are sure that technology is much older than that.
Some people do deep frying in a special pan and others prefer a separate deep fat. Most chefs recommend separate frithes because they are more efficient and specialized. Some people would prefer to use a pan because separate deep frithes can be a cosmetic eye and occupy a relatively significant amount of counter space.
Frying deep fat can be very dangerous. It can cause terrible injuries in hot oil. Most experts recommend that consumers take very special care of the location of their deep fat. Many deep -fat commercial fritors have several special safety features, including asysthemum lock lids that automatically turn off the deep fryer if the oil overheats.
was the majority in the first daysDeep fats made with Larda and other animal fats. Now many chefs prefer to use vegetable oils because they are to be healthier. The typical temperature used for deep -fat frying is 300 to 400 degrees Fahrenheit (148 to 204 degrees Celsius). The ideal temperature is determined on the basis of what type of oil or fat is used and what food is cooked.