Presentation on theme: "Deep Fat Frying Dry Heat Cooking method. So…what can you deep fat fry???"— Presentation transcript:
Deep Fat Frying Dry Heat Cooking method
So…what can you deep fat fry???
Oil heated to 350 – 375 Too hot: smoke and burn foods Too cool: oil will soak into cooked foods High Temperature allows… Cooking/crust formation on outside Food to continue cooking on inside Minimum penetration of oil
Oil should not be smoking Use thermometer, gauge on skillet Or test with small amount of batter – when batter floats it’s the right temperature
Temperature of food increases frying time Breaded and frozen food add cooking time
Difference in taste Density Saturated and unsaturated fat Smoke point Smoke Points
Never use an extension cord! Remember: Safety First Deep fat frying can be dangerous!!
Remember: Safety First
Remove excess moisture from foods before frying Oil and water don’t mix- could cause spitting If skin is burned run under cool running water
Do not overcrowd food Allow it to move freely
Turn food after a few minutes Drain on paper towels
After cooking, allow oil to cool Oil may be strained, refrigerated and reused Clean up utensils with hot, soapy water