1. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 18: Frying Golden brown, crisp crust and moist, flavorful interior: the Golden Rule

2. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

3. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. What Is Panfrying? Food is cooked by the heat in the medium, oil or fat Almost always coated Submerged in oil Served very hot

4. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Equipment Heavygauge pots and kettles Big enough to hold fat and food Straight sides Blotting equipment or material Strainers, baskets, skimmer-type tools, catch pans

5. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Ingredients The main ingredient, portioned, trimmed, dry and tender A coating Seasoning Cooking medium

6. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Coatings, Three Options Three options: just flour, a standard breading procedure, or a wet batter Just flour: prepared foods are dredged and then placed in the medium and cooked Standard breading: flour first, wash of some type, then bread crumbs or meal of some sort The food is prepared and started with the flour, then the egg wash, then finally the crumbs to a holding pan then into the medium for cooking The last option is the wet batter, product sometimes is floured first to help the batter adhere better

7. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Cooking Medium Usually, an oil with a high smoke point Vegetable oils are best suited for this They have neutral flavors Hold up a long time if strained frequently

8. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Seasonings and Sauces Always season the main ingredient before coating Prepare sauces separately and serve on the side Foods can be marinated or stuffed before coating

9. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Panfrying Technique Preheat enough fat to come up two-thirds of the depth of the food Thin food requires less fat 350°F (175°C) is usually hot enough Apply the coating evenly Shake off excess and carefully dip food into hot fat Remove and blot with a skimmer-type tool

10. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Standard Breading Five Steps Cleaned, trimmed, portioned, tender, dry main ingredient Flour to dredge and hold the wash (shake off excess) The wash is usually beaten eggs, or a combination of eggs and some other liquid, sometimes just egg whites or substitute Crumbs, fresh or dry, mid de pan or with the crusts included (press the food into the crumbs) A receptacle to receive and hold the products

11. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Tips Other materials may be used for the last coating: coconut, cereal flakes, cornmeal, nuts, or a combination of the mentioned products Keep one hand dry during the process Sift the ingredients frequently Change often to observe the temperature rule Discard at the end of the shift Do not pre-bread too far in advance Do not hold after frying, serve immediately Do not hold cooked foods over the hot fat

12. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Tips (continued) Add the food to the fat so you will not burn yourself—do not just drop it in Drain and blot using absorbent paper or papyrus plates Do not use discarded egg flats or boxes Evaluate the quality for even browning and coating, moisture, not greasy

13. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Deep-Frying Many of the same techniques apply, especially for coating Deep-frying is completely submerging Equipment or self-contained gas or electric-fired units Food is almost always coated with dry or wet batter to protect it from the hot oil, except for potatoes Food is dipped in large baskets Fat must be strained after each shift Breading is applied the same way, with the same considerations for pre-breading and holding

14. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Fats and Oil Selection They must have a high smoke point 425°F (218°C) Follow the 10 steps for good maintenance of the medium: 1.Store in a cool area 2.Use high-quality oil 3.Prevent contact with copper or brass 4.Dry wet items 5.Do not salt over the fat 6.Do not overheat the oil

15. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Fats and Oil Selection (continued) 7. Turn the temperature down during slow periods 8. Keep the baskets clean 9. Filter the kettle after each shift 10. Discard the oil when it smokes, foams, or browns foods before it cooks Allow for recovery time of the fat temperature during cooking periods Low temperature causes absorption

16. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Batter-Coated Foods Prepare the main item as you would for standard procedure Dust with a small amount of flour and shake off excess Dip the item into the prepared batter and using the swimming method, gently swim the item into the hot fat immediately Be careful not to let items stick to one anther for either breading procedure

17. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Batter-Coated Foods (continued) Dry batters are best suited for the basket method Sometimes a top basket can be used to weight food into the fat for submerging Again, after any frying method, lift the finished food out and blot Evaluate the quality