Deep Frying

Deep Frying

1. Use a deep heavy saucepan (3 to 4 quart size) if an electric fryer is not available.
2. Oil should be enough to cover the food to be fried and to allow it to move freely in the pan but should never exceed half the depth of the pan. This is to prevent spilling over of hot oil when it bubbles up on addition of cold food.
3. A wire basket is necessary in frying small food items as meat balls, french fries, etc. for even browning on all sides, and for ease of loading and unloading to and from the pan.
4. Be sure fat is preheated to the recommended temperature before the food is added so that the heat, not the oil, penetrates the food. A frying thermometer is most helpful to know exact oil temperature. If it is not available, do a simple temperature test by dropping a 1" cube of bread into the hot fat. At 370° Fahr. Which is satisfactory temperature for frying most foods, the bread.will brown between 50 to 60 seconds; at 390°Fahr. it will take from 20 to 25 seconds. Adjust heat to keep an even temperature.