Kate's Cuisine

Jun 14 2009

Deep-Frying Tips

There are some foods that no matter what you do to them, they just don’t taste the same as when they’ve been deep-fried. Homemade chicken nuggets and french fries are just a couple things that I find are worth hauling out my big and bulky deep-fryer for. But whatever you’re in the mood for fryin’, check out these tips to make sure that your food comes out perfectly browned and perfect to taste every time!

  • Preheating is extremely important when deep frying. The oil must be hot enough to quickly brown the outside of the food and keep flavours, and moisture, in. A frying thermometer can help make sure that your oil is at the right temperature, which is usually between 350 and 375 degrees.
  • Canola oil is the best type of oil to use for deep-frying because it is low in saturated fats and has a high burning point. It’s also very light, meaning it won’t overpower the taste of your food.
  • If you have a lot of food to fry, it’s best to do it in several small batches rather than one large one. To be cooked properly in the deep fryer, food must be immersed in hot bubbles of oil on all sides and this won’t be possible if food is piled on top of another.
  • Also be sure to only fill your deep-fryer half full with oil. This will ensure that the oil has room to move when food is placed inside the basket.
  • Always dry your food with a paper towel before putting it inside the deep fryer to avoid splattering and afterwards, lay food on a fresh paper towel to get rid of excess oil and fat. This is also a great time to salt food such as french fries because the salt will really stick to the food!

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