Locks in flavor and develops great texture – known as crunch in cooking Pan should be larger in circumference than heat source – less chance drip and catch fire Fresh, clean oil better Never fill more than half full of oil – 3 inches Constantly monitor temperature – keep steady Most is done at 375 degrees F
Remove food from hot oil – Asian wire mesh skimmer, slotted spoon or pair of spring loaded tongs. Paper towel covered plate or baking sheet Clean paper bag below paper towel Remove food in same order they were added Clean after cooled – gum deposits.
Fats are heated to high temperatures – brown, crisp Smoking point – temperature that oil begins to break down Animal fats – low smoking point – Vegetable oils – relatively high Smoking point drops 10 degrees each time oil is re-used. Exposure to heat, food, and air degrades quality of oil
Food in oil too long soaks up a lot of oil Adjust heat as you go Not stick to pan or soak up too much oil – make sure oil is hot enough - test Don’t be tempted to turn food before done/browned – peek
Moist foods can make fats spatter, burning anyone in range Fats ignite easily 600 degrees All cords and pan handles secure Use hot pads and caution when working with oil Do not overload – lowers temp, overflows, soaks up more oil Make sure oil is completely cooled before moving the pot or disposing of the oil.
Have once in a while Limit time in the fat – Steam first.
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