What is deep frying?
deep frying is a cooking technique in which the food is completely immersed in extremely hot oil or fat. Because the oil leads very well, deep frying is a very fast cooking technique and produces foods that are ideally crispy and soft inside. Many cultures have a long tradition of deep frying, especially to create refreshments and fried foods are commonly offered in restaurants and street stalls around the world. Chefs can also fry at home.
Although this cooking process sounds simple, it is actually a bit complicated. The aim is to get the oil hot enough to tan the outside of the food without penetrating the inner layers, so that the food actually stems from the inside, because the water in the diet is heated by the surrounding oil. If the temperature is too high, the outside of the food will be burned and the interior will be raw, but if it is too low, the oil will penetrate the food, so it is greasy and onavy.
The most popular temperature for deep frying is approximately 350 degrees Fahrenheit (177 degrees Celsius). This means that the oil must have a very high smoking point to ensure that they do not burn or burn or burn during the deep frying process. Safflower and peanut oil are a great choice for deep frying, as well as lard. Butter and olive oil are a bad choice because they have very low smoking points, although Gee, also known as cleaned butter, can create a great deep frying medium.
deep frying can also be dangerous due to hot oil. Oil can cause serious burns if people are sprayed, and for fire it is easy to start during deep frying. Safety can be increased by long slot teaspoons to handling food in deep deep deep fryer, monitoring temperature by good thermometer and placing screens to reduce splashback. If the fire begins with deep frying, the fire would be used to be used ingluilur specially designed PRAbout baking fires, or baking can be baked for baking: water should never be thrown on the fire of grease.
After the food has been fried, it is usually allowed to drain towels or in a slot container. The discharge allows the flow of oil to excess, reducing the potential grease of the food. In general, it is best to eat fried meals hot while they are still crunchy and fresh, because cold fried foods can be undulating, oily and quite unpleasant. Excess oil can be stored for reuse if it does not burn or can be packed for disposal. In some communities, there are equipment for recycling oil for cooking, but otherwise the oil should be discarded because it can lead to clogging in the future.