Deep frying your food makes it look and taste delicious. It gives the food a nice crispy texture. If deep-frying is done correctly the outer layer will be crunchy while the crust will be well cooked. And it is perfect to eat. Deep frying means submerging the pieces of food into the oil and frying till the food develops golden-brown color on the outer layer.

Before starting with do’s and don’ts of deep-frying, you can visit Frymax to enhance your cooking skills and get the best cooking products for best taste.

Take perfect utensils: The pan or any other utensil you are using should be according to the food quantity. Keep in mind that you have to dip the piece of food completely in oil. So, the utensil should be big enough to be filled with sufficient oil.

Mind the temperature: The temperature of oil plays a major role in deep frying. If you put the food into oil before it is hot enough the food will become soggy and greasy. Rather than eating crispy, you have to serve the soggy dish. Therefore, wait for the oil to reach a particular temperature and then put the food. You can use an oil thermometer or just put a small portion of food in it to check.

Put food in pieces: One thing you must keep in mind is always put food in the pan in small quantities. The logic behind this is the temperature of food is lower than that of oil. So, every time you put food into the oil it lowers the temperature of the oil also. And it takes some time for the oil to get to the high temperature again. It ensures that food comes out crunchy and not soggy.

Now let’s see what you should not do while deep frying.

Remove ice crystals from frozen foods: If you are deep-frying the frozen food items, then it is better to clear the ice crystals from the piece of food. It is dangerous if you are using an open fryer. The ice when it hits the hot oil, just expands which makes the drop of oil explode and it may touch your hands. Therefore, to keep yourself safe from getting burn marks on your hands, remove the ice crystals.

Don’t let the oil be too hot: although different food items need different temperatures for better frying. But the maximum oil temperature should not go over four hundred degrees. This is because it will not cook the food well. This leaves the food undercooked from the crust and overcooked/burnt from the outer layer.

Reusing the oil multiple times: The oil once used for frying can be reused only if it not dirty, dark, and smelling bad. But even if it is looking good you should not reuse it more than twice. This is because the used oil will result in greasy food and it also ruins the taste. Also, the used oil flame up quickly and be the reason for kitchen accidents.