How to do Deep Frying,recipes,instructions, ingredients

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Name: How to do Deep Frying Popular

Category: Useful Tips

Author: wiki

Date: 7/4/2006 11:42:00 PM

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( 3.0 ) by 7 users

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Deep Frying as a cooking method.

Instructions:

Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.

Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a special crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavour.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.

Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.

Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.

Deep frying is now the basis of a very large and expanding world-wide industry. Fried products have great consumer appeal in all age groups, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato crisps, French fries, nuts, doughnuts, instant noodles, etc.

There is some criticism of fried food for their low nutritional value. Frying, especially deep frying, imbues the food with fat from the oil, lowering their nutrient density.[citation

Deep frying is a cooking method whereby food is submerged in hot oil or fat. Because of the high temperature involved and the high heat transfer rate, it is extremely fast. Although submersion in liquid oil is involved, no water is used and so deep frying is best classified as a dry cooking method.

If performed properly, deep frying does not make food excessively greasy because the moisture in the food repels the oil. The hot oil heats the water within the food, and steams it from the inside out. As long as the oil is hot enough and the food is not immersed in the oil too long, oil penetration will be confined to the outer surface layer and none will actually reach the center the food. If the food stays in the oil too long, too much of the water will be lost and the oil will begin to penetrate the food. If the oil is not hot enough, the surface of the food will take much longer to brown, allowing the centre to dehydrate excessively and allow more oil to penetrate. The correct frying temperature depends on the thickness and type of food as found by experience, but in most cases it lies between 175 and 190°C (345- 375°F)

Some fried foods are given a coating of batter or breading prior to frying. The effect of these is that the outside of the food becomes crispy and browned while the inside becomes tender, moist, and steamed. Some foods, such as potatoes or whole, skin-on poultry, produce a natural skin and do not require breading.

In Japanese cuisine, deep frying is considered one of the four essential cooking techniques (along with grilling, steaming, and simmering).

Although correctly produced fried foods are perfectly wholesome, correct management of the oil is essential. Abusing the frying oil by overheating, excessive use or undue exposure to air while hot leads to formation of oxidation products, polymers and other deleterious or even toxic compounds such as acrylamide (in starchy foods). Researchers in many countries have found that of the three major market sectors, the most abused frying oils were (in order from the worst) those in the catering, domestic and industrial sectors.

Some useful tests and indicators of excessive oil deterioration are the following: Sensory: Darkening, smoke, foaming, thickening. Laboratory: Acidity (FFA), anisidine value, viscosity, total polar compounds, polymeric triglycerides. Note that there are now on the market simple, resonably priced instruments reading the total polar compounds (the best single test), with sufficient accuracy for restaurant and industry use.

Deep frying is a cooking method whereby food is submerged in hot oil or fat. Because of the high temperature involved and the high heat transfer rate, it is extremely fast. Although submersion in liquid oil is involved, no water is used and so deep frying is best classified as a dry cooking method.

If performed properly, deep frying does not make food excessively greasy because the moisture in the food repels the oil. The hot oil heats the water within the food, and steams it from the inside out. As long as the oil is hot enough and the food is not immersed in the oil too long, oil penetration will be confined to the outer surface layer and none will actually reach the center the food. If the food stays in the oil too long, too much of the water will be lost and the oil will begin to penetrate the food. If the oil is not hot enough, the surface of the food will take much longer to brown, allowing the centre to dehydrate excessively and allow more oil to penetrate. The correct frying temperature depends on the thickness and type of food as found by experience, but in most cases it lies between 175 and 190°C (345- 375°F)

Some fried foods are given a coating of batter or breading prior to frying. The effect of these is that the outside of the food becomes crispy and browned while the inside becomes tender, moist, and steamed. Some foods, such as potatoes or whole, skin-on poultry, produce a natural skin and do not require breading.

In Japanese cuisine, deep frying is considered one of the four essential cooking techniques (along with grilling, steaming, and simmering).

Although correctly produced fried foods are perfectly wholesome, correct management of the oil is essential. Abusing the frying oil by overheating, excessive use or undue exposure to air while hot leads to formation of oxidation products, polymers and other deleterious or even toxic compounds such as acrylamide (in starchy foods). Researchers in many countries have found that of the three major market sectors, the most abused frying oils were (in order from the worst) those in the catering, domestic and industrial sectors.

Some useful tests and indicators of excessive oil deterioration are the following: Sensory: Darkening, smoke, foaming, thickening. Laboratory: Acidity (FFA), anisidine value, viscosity, total polar compounds, polymeric triglycerides. Note that there are now on the market simple, resonably priced instruments reading the total polar compounds (the best single test), with sufficient accuracy for restaurant and industry use.

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